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Black-Eyed Pea Salad


Number of Servings: 8
Prep Time: 1 hr. Skill Level: Average


1 lb. dry Black-eyed peas, soaked
2 cloves garlic, minced (optional)
cup minced onion
3 bouillon cubes
cup finely chopped onions
cup shredded carrots
1 cup thinly sliced celery
cup chopped green pepper
cup of your favorite salad dressing
4 cups chopped lettuce


1. Soak beans. Drain and discard water from soaked beans.
2. Cover with 3 quarts of water and add garlic, minced onion, and bouillon cubes. Bring to a boil, lower heat, and simmer until tender, about 30 minutes.
3. Drain and discard cooking broth. Chill beans, quickly, in refrigerator, uncovered.
4. Mix with remaining ingredients and chill once again, to blend flavors.
5. Spoon onto chopped lettuce.

Helpful Hints:

Directions for Soaking Black-eyed Peas

Quick soak method: Pour dry beans into boiling water and boil for 2 minutes. Remove from heat and allow to stand for 1 hour. Discard soaking water and proceed with cooking.

Overnight method: Add dry beans to cold water. Cover. Let stand in refrigerator overnight. Drain and discard soaking water. Replace water and cook immediately after soaking period. Longer periods of soaking are not recommended.

Recipe provided by Idaho Bean Commission

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