Black-eyed Pea Salad

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Serves: 8



  1. Soak beans. Drain and discard water from soaked beans.
  2. Cover with 3 quarts of water and add garlic, minced onion, and bouillon cubes. Bring to a boil, lower heat, and simmer until tender, about 30 minutes.
  3. Drain and discard cooking broth. Chill beans, quickly, in refrigerator, uncovered.
  4. Mix with remaining ingredients and chill once again, to blend flavors.
  5. Spoon onto chopped lettuce.