The Most Amazing Black Eye Peas and Lentils Pasta Salad

Preparation time: 15-20 mins
Cooking time: 8 mins

Difficulty: Easy - for beginners
Serves: 4-5

Dietary guidance: v 

Tags: salad · main · side · appetizer ·

Ingredients

1 19oz (540ml) can of Black eye peas
1 19oz can of lentils
1/2 Red Onion thinly sliced
(optional) 1/4 cup crumbled old cheddar cheese (rind washed with Raspberry Beer) or crumbled blue cheese will work
1/4 cup extra virgin olive oil (the best quality you can get)
1 large lemon
2 tsp salt (preferably sea salt)
Fresh ground black pepper
1 ripe avocado sliced or cut into small cubes
160g dry small bow tie pasta or conchigliette (baby shell) pasta
1/3 cup fresh chopped parsley
(optional) 1 tsp minced fresh rosemary or 1/2 tsp dried ground rosemary
2 stalks green onion (scallion) finely sliced

Method

For Pasta:

1. In a pot bring some water to a boil and add salt (3 tsp) and splash of olive oil
2. Boil pasta according to directions of box, drain when pasta is al-dente or firm but not soft.
3. Rinse pasta with cold water in strainer immediately - to shock the pasta and stop the cooking time, strain really well and set aside.

For Salad:

1. Rinse your beans and lentils under cold water to remove starch and sodium from beans.
2. Strain very well and add both to a large mixing bowl.
3. Add your sliced red onions, salt, olive oil (1/4 cup), black pepper and all other ingredients to the bowl including the crumbled cheese except lemons
4. Mix all together by folding or tossing the salad in the bowl
5. Take 1 lemon and with using a fine zester or fine cheese grater, zest only half lemon skin into the bowl with the ingredients.
6. Juice 1 lemon being careful not to include the seeds right into the bowl
7. Stir well or toss in bowl and check for seasoning, if it needs more salt add some, a little more lemon juice -then add some!
8. Enjoy!!