by john
American, Brunch, First Course, Fourth of July, Salads, Side, Spring, Summer
Bean Salad
Bean Salad
Bean Salad
Bean Salad
Bean Salad
Bean Salad
Bean Salad
Bean Salad
Bean Salad
Bean Salad
Bean Salad
Description
This recipe is an adaptation from a Tabouli Salad recipe. It goes really well with fish or by itself.
Servings
10
Ingredients
5 lemons
8 Roma tomatoes
2 bunches of green onions
3 bunches of Italian flat leaf parsley leaves only (De-Stemmed)
2 Cans of Black Eyed Peas
Olive Oil
Salt and Pepper to Taste
Preparation
1 Big Bowl to mix all the ingredients
Juice the 5 Lemons and set aside
Dice the Roma Tomatoes and Green Onions & add to the bowl
De-stem the parsley and add to the bowl
Drain the black eye peas and add to the mix
Next add the Olive Oil and Lemon juice and mix together
Salt and Pepper to your taste
happykatie
Light, lovely and delicious looking!! Thanks for sharing!!
carrie
This is one of my favorite dishes that John makes. It keeps really well so we will have it for 2 or 3 days. It is a great snack with a whole wheat tortilla on the side.