https://www.copymethat.com/r/WsXkTVVWu/black-eye-pea-salad-with-mint-and-onions/
90929436
LXdLeIi
WsXkTVVWu
2024-05-18 12:42:25
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This recipe represents one of my fondest revelations from cooking in Ikaria. I would never have thought to pair beans with vinegar and mint, but the result was a symphony of new and magical flavors. The vinegar not only adds the healthful digestion and immunity-boosting effects of fermentation and probiotics, but also helps maintain the texture of the beans so they don’t disintegrate as leftovers.
Cook time: 1 hour if using dried beans; 10 minutes with canned beans
Cook time: 1 hour if using dried beans; 10 minutes with canned beans
Ingredients
- 1 lb. black-eyed peas (or four 15-oz. cans, drained)
- 3 green onions, tops removed and coarsely chopped
- 1 carrot, peeled and grated
- 3 tablespoons red wine vinegar
- 1 cup mint, chopped
- ½ red onion, chopped
- 1 cup greens like spinach, baby kale, or sweet dandelion, chopped
- ¼ cup extra-virgin olive oil
- Salt and pepper (optional)
- Dill (optional for garnish)
Steps
Directions at cnbc.com
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