Prep time: 10 minutes

Bean Soaking Time: 4-8 hours

Cooking time: 40 minutes

Yields: 6 people

 

Ingredients:

• 1 cup black-eyed peas

• 3 cups water

• 1 tablespoon whole grain mustard

• Juice of 1 lime

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon sea salt or more to taste

• 1/4 cup olive oil

• 1/4 cup sun-dried tomatoes

• 1/2 bunch parsley

 

Directions:

1. Rinse and drain beans.

2. Add beans and water into a pressure cooker and bring to pressure. Cook for 30 minutes.

3. If cooking in a pot, bring to a boil, lower to a simmer, and cook until soft for about 1 hour.

4. Drain beans.

5. The dressing: whisk together mustard, lime juice, vinegar, salt and oil in a bowl.

6. In a large bowl combine beans, sun-dried tomatoes and parsley.

7. Pour dressing over salad and mix well.