Grilled Vegetable And Black-Eye Pea Salad
- 1 cup dried black-eye peas
- 2 cloves garlic, unpeeled
- 2 None portobello mushrooms, thinly sliced
- 2 medium zucchini, thinly sliced lengthwise
- 8 oz cherry tomatoes
- 1 tbsp olive oil
- 1 tsp finely grated lemon peel
- 2 tbsp lemon juice
- 1 tsp finely chopped fresh thyme
- 2 cups baby arugula leaves
- 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.
- Meanwhile, heat an oiled grill pan on medium-high heat. Cook garlic, mushrooms, zucchini and tomatoes, in batches, until tender.
- Peel garlic; crush. Whisk garlic, oil, lemon peel and juice, and thyme in large bowl.
- 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)