Babi’s Bean Salad

Ingredients

• 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

Directions

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.