Black-Eyed Pea Salad

Prep Time: Ten (10) minutes
Bean Soaking Time: Four to Eight (4-8) hours
Cooking Time: Forty to Seventy (40-70) minutes
Yields: 6 servings

Ingredients:

1 Cup of Black-Eyed Peas
Dressing Ingredients:
3 Cups Water
¼ Cup Sun-Dried Tomatoes
½ Bunch Parsley
1 Tablespoon Whole Grain Mustard
Juice of 1 Lime
1 Tablespoon Apple Cider Vinegar
½ Teaspoon Sea Salt or more to taste
¼ Cup Olive Oil

Preparation/Beans:

1. Rinse and drain Black-Eyed Peas.
2. Add Black-Eyed Peas and water into a pressure cooker and bring to pressure. Cook for thirty (30) minutes.
3. Drain beans.
4. In a large bowl combine Black-Eyed Peas, Sun-Dried Tomatoes and Parsley.

Preparation/Dressing:

1. Whisk together Mustard, Lime juice, Apple Cider Vinegar, Sea Salt and Olive Oil in a bowl.
2. Pour dressing over salad and mix well.

Note:

• If cooking in a pot, bring to a boil, lower to a simmer, and cook until soft for about 1 hour.


				Black-Eyed Pea Salad Prep Time: Ten (10) minutes Bean Soaking Time: Four to Eight (4-8) hours Cooking Time: Forty to Seventy (40-70) minutes Yields: 6 servings Ingredients: 1 Cup of Black-Eyed Peas Dressing Ingredients: 3 Cups Water ¼ Cup Sun-Dried Tomatoes ½ Bunch Parsley 1 Tablespoon Whole Grain Mustard Juice of 1 Lime 1 Tablespoon Apple Cider Vinegar ½ Teaspoon Sea Salt or more to taste ¼ Cup Olive Oil Preparation/Beans: 1. Rinse and drain Black-Eyed Peas. 2. Add Black-Eyed Peas and water into a pressure cooker and bring to pressure. Cook for thirty (30) minutes. 3. Drain beans. 4. In a large bowl combine Black-Eyed Peas, Sun-Dried Tomatoes and Parsley. Preparation/Dressing: 1. Whisk together Mustard, Lime juice, Apple Cider Vinegar, Sea Salt and Olive Oil in a bowl. 2. Pour dressing over salad and mix well. Note: • If cooking in a pot, bring to a boil, lower to a simmer, and cook until soft for about 1 hour.