Ingredients and Weight:
- Black-eyed peas, dried: 2 cups (360g)
- Red bell pepper, chopped: 1 (150g)
- Onion, chopped: 1 (150g)
- Celery, chopped: 1/2 cup (75g)
- Olive oil: 1/4 cup (60ml)
- Red wine vinegar: 1/4 cup (60ml)
- Dijon mustard: 1 teaspoon (5g)
- Honey: 2 tablespoons (30g)
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 1 hour (plus soaking time for beans)
Difficulty Level: 2 (easy)
Preparation Method Steps:
- Soak the black-eyed peas in water overnight.
- Drain the beans and rinse them thoroughly.
- In a large pot, cover the beans with fresh water and bring to a boil. Reduce heat and simmer for 45-60 minutes, or until the beans are tender.
- Drain the beans and let them cool.
- In a large bowl, combine the beans, red bell pepper, onion, and celery.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey. Season with salt and pepper to taste.
- Pour the dressing over the bean mixture and toss to coat.
- Refrigerate for at least 2 hours before serving.
Nutritional Information:
Per serving (1 cup):
- Calories: 200
- Fat: 7g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 5g
Dish Characteristics:
- Refreshing and flavorful
- An excellent source of protein and fiber
- Versatile side dish or main course salad
User Comments:
- "This salad is the perfect summer side dish. It's light and refreshing, with just the right amount of flavor."
- "I love the combination of beans, vegetables, and dressing in this salad. It's so satisfying and delicious."
- "This is a great salad to make ahead of time because it gets even better as it marinates."
Special Precautions and Tips:
- If you don't have time to soak the beans overnight, you can use canned beans instead.
- You can add other vegetables to this salad, such as corn, cucumber, or carrots.
- The salad can be served warm or cold.
