Babi's Bean Salad recipe

6 servings

1 1/2 cups dried black-eyed peas, soaked overnight

1/3 cup chopped celery, with leaves

1 1/2 cups shredded carrot

3/4 cup chopped fresh parsley

1/2 cup chopped white onion

1/8 cup chopped fresh mint

Dressing:

1/4 cup olive oil

2 oranges, juiced

1/2 lemon, juiced

1 garlic clove, pressed

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 teaspoon brown sugar

Place the beans in a saucepan with enough water to cover them by one inch.

Bring beans to a slow boil.

Reduce heat to low, and simmer until tender but not mushy (about 35 minutes).

Set aside to cool.

When the beans have cooled, place them in a large bowl.

Add the celery, carrots, parsley, white onion, and mint; toss to blend.

For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds.

Transfer to a small saucepan, and simmer over low heat for five minutes.

Remove from heat, and cool.

Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.