Azienda Agricola Prunotto Mariangela in Alba
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Black Eyed Bean Salad

December 16, 2011|First course, Mariangela's Recipes, Second course / main dish
Home » Blog » Mariangela's Recipes » First course » Black Eyed Bean Salad

You will need

 

250g black eyed beans Prunotto Mariangela, soaked overnight

50g chopped celery, with leaves

150g shredded carrot

50g chopped fresh parsley

75g chopped onion

2 tablespoons chopped fresh mint

 

For the dressing:

 

4 tablespoons 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 dark brown soft sugar

 

How to prepare

 

Place the beans in a saucepan with enough water to cover them by an 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, onion and mint; toss to blend.
For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper and dark brown soft 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.

Buon Appetito!

December 16, 2011 mariangela prunotto

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