Crunchy and fresh, this is a salad inspired by Eastern European bean salads. We had it alongside Juicy Baked Tempeh, and served the salad surrounded by triangular cucumbers.
Here’s what I used:
2 dl cooked black eyed peas
2 dl red cabbage, thinly sliced
2-3 teaspoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried dill (or 1 tablespoon fresh)
3 tablespoons [...]
