Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Black-Eyed Pea Salad

Prep Time: 10 minutes     Prep Notes: Bean Soaking Time: 4-8 hours

Cooking Time: 40 minutes     Yields: 6 people


1 cup black-eyed peas
3 cups water
1 tablespoon whole grain mustard
Juice of 1 lime
1 tablespoon apple cider vinegar
1/2 teaspoon sea salt or more to taste
1/4 cup olive oil
1/4 cup sun-dried tomatoes
1/2 bunch parsley


1. Rinse and drain beans.

2. Add beans and water into a pressure cooker and bring to pressure. Cook for 30 minutes.

3. If cooking in a pot, bring to a boil, lower to a simmer, and cook until soft for about 1 hour.

4. Drain beans.

5. The dressing: whisk together mustard, lime juice, vinegar, salt and oil in a bowl.

6. In a large bowl combine beans, sun-dried tomatoes and parsley.

7. Pour dressing over salad and mix well.

BeansJennifer Patterson