Black-eyed Bean and Orange Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 cups black-eyed beans, soaked 1 bay leaf 1 slice of onion
juice and grated rind of 1 orange 5 tbsps olive or grapeseed oil 6 black olives, pitted and quartered
4 green onions, trimmed and chopped 2 tbsps each chopped fresh parsley and basil salt and freshly ground black pepper
4 whole oranges 1 bunch watercress, washed



1 Place the beans, bay leaf, and onion slice into a saucepan, and add enough water to cover by 1 inch. Bring to a boil and boil rapidly for 10 minutes. Reduce the heat and simmer gently for about 50 minutes to 1 hour, until the beans are tender. Drain well.
2 Put the orange juice, rind, and oil in a large bowl and whisk together with a fork. Stir in the olives, green onions, and chopped herbs.
3 Add the cooked beans to the dressing and season with salt and pepper. Mix thoroughly to coat the beans well.
4 Peel and segment the oranges; chop the segments of 3 of the oranges and add to the beans.
5 Arrange the watercress on individual serving plates and equal amounts of the bean and orange salad onto this. Arrange the remaining orange segments on the plate and serve immediately.

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