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Mediterranean Black-Eyed Peas with Honey Vinaigrette
Course
Appetizer, Entree, side
Cuisine
Greek, Mediterranean, Vegan
Prep Time
10
minutes
Cook Time
40
minutes
Total Time
50
minutes
Servings
2
-4
Author
OliveTomato.com
Ingredients
7-8
ounces
of uncooked black-eyed peas
2
tablespoons
chopped spring onion
1
bunch of chopped parsley
5
Tablespoons
olive oil
1 ½
tablespoon
wine vinegar
1
teaspoon
honey
¼
teaspoon
salt
pepper
Instructions
In a pot boil the beans in plenty of water, for about 40-50 minutes. You do not want the beans to be mushy.
In a small bowl mix the vinegar and honey, then add the olive oil, salt and pepper and mix well.
Once the beans are cooked, drain and set aside until, they have cooled off.
Once beans are cool, add the parsley and the spring onion and then add the dressing and mix well.
Let the salad sit for at least 2 hours before eating (or overnight) for best results.