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