Recipe By Cosmas Bisticas
Published Mar 5th
Prep 30m Cook 40m Additional 14h Ready In 15h 10m
Servings 6 servings Calories 273.1

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!

Recipe Ingredients

  • 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
  • ⅓ 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
  • ⅓ teaspoon freshly ground black pepper
  • 1 teaspoon brown sugar

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 273.1
  • Carbohydrate 38.2 g
  • Fat 9.8 g
  • Fiber 7.6 g
  • Protein 11.2 g
  • Saturated Fat 1.4 g
  • Sodium 230.5 mg
  • Sugar 10.9 g


  1. I didn't have carrots so left it out but this salad probably needs it. I love fresh mint and thought this would jack up the flavor but it was surprisingly not minty at all. I also couldn't taste the parsley. It was a tad citrus-y and a bit sweet but overall rather bland. Hubs didn't - Read more ...
  2. Yummy and refreshing. We loved this salad!
  3. Beans and vegetables have never been so addictive. I first made this recipe at midday so that the marinade would really seep into the vegetables. By dinnertime my family had finished it already. We all really enjoy the flavor combination of this salad. It's something different - i.e. refreshing - to take along to a - Read more ...
  4. Crisp tangy and fresh. This bean salad is so scrumptious! I could eat it every day. I soak and cook extra beans and freeze them so I can prepare the salad on the spot the next time. Thank you for sharing this recipe its a keeper.
  5. As usual I did my share of substitutions for what I had on hand. Lime for lemon dried parsley for fresh cumin for coriander and Equal for brown sugar. I was happy to put to use the mint growing in the yard. Bean salad of any variety is great in the summer!
  6. My family loved this salad. I only had cans of blackeye peas so used those instead. The taste is wonderful.

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