|
Serves 4
INGREDIENTS:
20 oz. black eye peas, drained
8 oz. precooked beef, cubed
4 large cloves elephant garlic, crushed
4 tbsp. lemon juice
4 tbsp. fresh garden herbs, finely chopped (parsley, dillweed)
1 tsp. salt
1 tsp. cayenne pepper
14 oz. precooked tender Basmati rice, drained
4 oz. Feta cheese, grated
1 bunch cilantro, chopped
1 tbsp. sunflower oil
8 green leaf lettuce leaves
METHOD:
Arrange lettuce leaves on a serving platter. Combine elephant garlic, lemon juice, fresh garden herbs, salt, cayenne pepper and sunflower oil. Cover and chill for 1/2 hour to allow ingredients to blend flavors.
Meanwhile, combine black eye peas, beef cubes and cilantro. Mix well.
Add Basmati rice and Feta cheese. Mix well and pour on the dillweed dressing. Coat thoroughly and spoon bean salad onto lettuce. Allow to chill for 1/2 hour. Serve cold with warmed pita bread and a light green salad.
| 
