Grilled Vegetable And Black-Eye Pea Salad

  1. Place peas in a bowl and cover with water. Let stand overnight; drain. Cook in medium saucepan of boiling water for 20 mins, or until tender; drain. Rinse under cold water; drain.
  2. Meanwhile, heat an oiled grill pan on medium-high heat. Cook garlic, mushrooms, zucchini and tomatoes, in batches, until tender.
  3. Peel garlic; crush. Whisk garlic, oil, lemon peel and juice, and thyme in large bowl.
  4. Add beans, vegetables and arugula to bowl with garlic mixture; toss gently. Season to taste.

peas, garlic, portobello mushrooms, zucchini, tomatoes, olive oil, lemon peel, lemon juice, thyme, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/34332 (may not work)

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