Blingy Field Pea Salad

1. 1

   Pick over your dry beans and toss the duds (off color, wrinkled, speckled, etc.) Fill a pot with clean water and dump in the beans, swishing around with your hands. Drain the beans in a colander and rinse out the pot. Put the beans back in the pot and cover with water by 2 inches. Place on the stove and bring to a boil, then lower to a simmer and let cook for an hour, checking from time to time to make sure there is always enough water in the pot to cover the beans. After the hour and when the beans are still firm but can be easily smushed with a fork, drain in a colander and rinse gently with cold water to keep from cooking further. Set aside to drain and cool completely, for about 15 minutes.

2. 2

   Put the cooled beans in a large salad bowl and add the sprouts, feta, green onions, parsley, mint, and dill.

3. 3

   In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, salt, and crushed red pepper until slightly creamy. Pour over the salad and toss gently. Sprinkle the pomegranate seeds all over the salad and serve.

No additional tips available.