Black Eyed Peas Salad with Mandarin and Fig, served with Legumes Mini Rusks

Today we’re trying a refreshing black eyed peas salad with mandarin and fig — easy to make, yet rich in vitamins. A recipe by clinical dietitian and nutritionist Manos Dimitroulis.

What we will need:

Ingredients (for 4 servings):

250 g black-eyed beans
3 mandarins
5 dried figs
20 g chopped walnuts
1 spring onion, finely chopped
1 liter vegetable broth
1 tbsp fresh or dried thyme
Legumes Mini Rusks

Execution:

In a pot with boiling water, add the black-eyed beans and boil for 10–15 minutes.
Drain, rinse well, and return them to the pot with the vegetable broth, thyme, and beans. Simmer over medium heat with the lid on for about 60 minutes, or until tender.
Drain and let them cool.
Cut the mandarins and dried figs into small pieces.
In a large bowl, mix the beans with the mandarins, walnuts, and figs. Season with salt and pepper, garnish with the chopped spring onion, and finish with a light dressing prepared using a hand blender.