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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool. | 2. When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend. | 3. For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black eyed pea overnight	1 1/2	cups	soaked	-	-	-	-
celery	1/3	cup	chopped	5.3867	0.9999	0.2323	0.0572
carrot	1 1/2	cups	shredded	78.72	18.3936	1.7856	0.4608
parsley	3/4	cup	chopped	16.2	2.8485	1.3365	0.3555
white onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
mint	1/8	cup	chopped	5.016	0.9587	0.3751	0.0832
dressing				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
orange	2		juiced	4.65	1.0747	0.0723	0.0207
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061
garlic clove	1		pressed	-	-	-	-
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
salt	1/2	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.