Babi's Bean Salad recipe

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1 ½ cups dried black-eyed peas, soaked overnight
⅓ cup chopped celery, with leaves
1 ½ cups shredded carrot
¾ cup chopped fresh parsley
½ cup chopped white onion
⅛ cup chopped fresh mint
¼ cup olive oil
2 oranges, juiced
½ lemon, juiced
1 garlic clove, pressed
½ teaspoon ground coriander
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 teaspoon brown sugar

Nutrition Info

273.1 calories
carbohydrate: 38.2 g
cholesterol: : -
fat: 9.8 g
fiber: 7.6 g
protein: 11.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 230.5 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -


  1. Place the beans in a saucepan with enough water to cover them by one 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.

  2. When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint, toss to blend.

  3. For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown 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.

Recipe Yield

6 servings

Recipe Note

This recipe was actually a bit of a fluke, the result of what my sister had in her refrigerator when I went to visit. The bottom line is that the ingredients of this salad blended together into a heavenly combination that was devoured immediately! Hope you enjoy it!

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