Black & white bean salad

Ingredients:
1 cup dried black-eyed peas, soaked overnight
1 cup dried white-eyed peas, soaked overnight
1/3 cup chopped celery
 1/2 cups shredded carrot
4 frozen parsley cubes
1/2 cup chopped white onion
Dressing:
1/4 cup olive oil
2 oranges, juiced
1/2 lemon, juiced
1 frozen garlic cube
1 frozen coriander cube
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon brown sugar

Directions:
1.    Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
2.    When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion and stir.
3.    For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving. Makes about 5 serving.