Recipe of Award-winning Salad with black-eyed peas - Free Download

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Before you jump to Salad with black-eyed peas recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.

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A lot of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The correct temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.

From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite uncomplicated to live green, after all. Typically, all it takes is a bit of common sense.

We hope you got insight from reading it, now let's go back to salad with black-eyed peas recipe. You can have salad with black-eyed peas using 11 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Salad with black-eyed peas:

1. Prepare 250 g of black-eyed peas.
2. Take 1 of small bunch of parsley, finely chopped.
3. Provide 4-5 of sweet red peppers, finely chopped.
4. Take 2-3 of spring onions, finely chopped.
5. Provide of For the sauce.
6. Prepare 5 tbsp of olive oil.
7. Use 2 tbsp of vinegar.
8. You need 1 tbsp of honey.
9. You need 1 tbsp of mustard.
10. Take 1 tsp of curry powder.
11. Provide of salt, pepper.

Steps to make Salad with black-eyed peas:

1. Soak the peas overnight..
2. Boil them the next day, strain them and leave them to cool..
3. Place all the ingredients for the salad in a bowl and pour the sauce over them. (The sauce might get nicer if you mix it using a coffee mixer in a small bowl)..
4. Leave the salad in the fridge for 1/2 hour to stand and it is ready..

Stir in the peas, onions, celery, yellow pepper, carrots and mint. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Black-eyed peas are tender, skin to center, and this helps them soak up sauces. Because they're nice and mild, I drench them with a hot sauce dressing, honeyed yet sharp with garlic and mustard.

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