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Diet Type: Low Carbohydrate
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Ingredients:
1 cup dried Black Eyed Peas5 cups water4 scallions, chopped1/3 cup Sun Dried Tomatoes1/4 cup parsley, chopped2 tablespoons Dijon-style mustard1 tablespoon lemon juice4 tablespoons Balsamic Vinegar1/4 cup extra virgin olive oil1 teaspoon saltblack pepper to taste1 tablespoon Tamari3-6" piece Kombu
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Serves: 4
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Cooking Time: Over one hour |
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| Instructions: |
| Drain the beans.
Combine beans with the water and Kombu and bring to a boil. Skim off any foam that rises to the surface and cook, covered, over low heat, until tender but not mushy, about 45 minutes. Drain and cool beans to room temperature.
Vinaigrette: Place all the Vinaigrette ingredients (from mustard to Tamari) in a screw-top jar and shake to blend well.
Combine the tomatoes with the scallions and parsley in a large serving bowl. Add the cooled beans to the serving bowl. Toss gently with the dressing. Taste and correct the seasoning. Marinate for 1 hour before serving. Serve at room temperature.
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