black eyed pea salad

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Black Eyed Pea Salad

 

Recipe By :Arthritis Cure Cookbook by Adderly and De Angelis

Serving Size : 4 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried blackeyed peas -- soaked untill doubled

4 cups water -- filtered or purified

2 bay leaves

1/2 teaspoon salt

1 red onion -- quartered

1 carrot -- quartered

1/2 bunch parsley -- remove thick stems

GEORGIAN YOGURT SAUCE:

4 garlic cloves

1 cup plain yogurt with active cultures

1 tablespoon extra virgin olive oil

1/4 teaspoon salt -- (herbal sea)

 

Lift beans ouf of soaking water and into a medium sized saucepan. Add fresh

water and bay. Bring to a boil, partially covered, reduce flame and simmer for

20 minutes.

 

Add salt and continue simmering for another 15 minutes. (see tip)

 

Drain beans and put them in a bowl to cool slightly. Discard bay. (Retain liquid

for another purpose if desired).

 

Pulse chop the onion, carrot and parsley. Add to the beans along with the yogurt

sauce and stir. Allow the beans to marinate, unrefrigerated for 20 to 30 minutes

(if time permits).

 

SAUCE: In a small processor, finely mince the garlic. Place in a small bowl with

yogurt, oil and salt. Mix well.

 

TIP - Adding salt halfway through the cooking time keeps the beans from getting

mushy and falling apart.

 

Description:

" Serve hot or cold. Better as it marinates. any bean "

Copyright:

" 1998 Affinity Communications Corp "

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Per Serving (excluding unknown items): 238 Calories; 6g Fat (22.2% calories from

fat); 13g Protein; 35g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 454mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat

Milk; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 2273 0 0 0 0 0 0 0 0 4523 0 0

 

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