Market Bean Salad Ingredients: 1 pound raw or frozen black eyed peas 1/2 pound raw or frozen white acre peas (field peas) 1/2 pound mixed sprouted peas and lentils 1 pint ripe cherry tomatoes 1/2 small red onions, chopped 2 garlic cloves, minced 1/3 cup chopped flat leaf parsley 2 tablespoons apple cider vinegar 1/4 cup extra virgin olive oil Salt and pepper Directions: 1. Place a large pot of water over high heat and bring to a boil. Salt the water liberally, then add the black eyed peas. Simmer for 10 minutes, then add the white acre peas and simmer another 20-30 minutes, until both are soft and tender. Drain the peas in a colander and rinse under cold water to bring the temperature down. Shake to remove excess water. 2. Place the cooked peas (beans) in a large mixing bowl. Add the sprouted peas, red onion, garlic, parsley, vinegar and oil. Toss, then salt and pepper to taste and toss again. 3. Cut the large cherry tomatoes in half and leave the small tomatoes whole. When ready to serve, pour the bean salad out on a serving platter the top with the cherry tomatoes.
Posted on: Tue, 21 Oct 2014 08:00:00 +0000
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