Greek•healthy
Mediterranean Black-Eyed Peas with Honey Vinaigrette
Olive Tomato recipe - Greek
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a pot boil the beans in plenty of water, for about 40-50 minutes. You do not want the beans to be mushy.
- 2
In a small bowl mix the vinegar and honey, then add the olive oil, salt and pepper and mix well.
- 3
Once the beans are cooked, drain and set aside until, they have cooled off.
- 4
Once beans are cool, add the parsley and the spring onion and then add the dressing and mix well.
- 5
Let the salad sit for at least 2 hours before eating (or overnight) for best results.