Category: Greens, Summer | Yield: 4-6 | Difficulty: Easy
1 cup black-eyed peas, soaked 6-8 hours
3 cup water
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1 tablespoon sea salt
1 tablespoon mustard
¼ cup extra virgin olive oil
½ cup red radishes, small dice (2-3 radishes)
1/3 cup thinly sliced scallions (3 scallions with tender greens)
¼ cup parsley, minced (leaves from ½ small bunch parsley)
Freshly cracked black pepper
Optional: 1 small head radicchio and 1 small head frisee
Drain soaked beans and rinse well with water. Drain again.
Combine beans and water in a medium pot and bring to a boil, with lid slightly ajar over high heat. Lower heat and cook until peas are tender, about 25 minutes.
Combine lime juice, vinegar, and salt in a mixing bowl; stir until salt dissolves. Add mustard, then pour in oil gradually whisking until emulsified; combine with warm beans.
When beans have cooled to room temperature, toss with vegetables. Season to taste with black pepper.
Serve bean salad on top of radicchio leaves and frisee.