January 17, 2010

Black-eyed Peas + Grains for Saturday Lunch

Now that I have gobbled up the banana oats, charged my camera batteries and downloaded the pictures from yesterday's impromptu lunch, I am ready to share the bean salad recipe with you.

The idea was to have a healthy (but tasty) and quick lunch after our 11am yoga class given that we had a busy afternoon ahead of us.

I like to keep cooked grains and beans in my fridge (I probably cook batches twice week) so that I can use them as ingredients in quickly-assembled soups, stews and salads.

We had spinach on hand so a bean+ grain salad made a lot of sense. Crisco likes to have eggs for brunch on the weekend so I figured a sunny-side egg on top of the salad would please him.

Black-eyed pea+ grain salad
For the salad:
  • Yellow bell pepper
  • Cherry tomatoes
  • Onion
  • Celery
  • 2 cups of black-eyed peas
  • 1 cup of kamut+spelt wheatberries
  • Carrots
  • Avocado
For the dressing:
  • Parsley
  • Sundried tomatoes
  • Brown rice vinegar
  • Apple cider vinegar
  • EVOO
  • Himalayan pink salt
  • Coarsely ground black peppercorns
Serve on a bed of baby spinach and top with a sunny-side up fried egg


  1. I am totally craving this salad :)
    Marulka, the photo arrangements are at state-of-art quality! 200% improvement :)