Black eyed bean salad is a super easy, truly delicious and nutritious dish. These beans, in Greek fasolia mavromatika, need much less time to boil than other types. They also need to be soaked for just an hour rather than overnight. And if you decide to buy them frozen, we understand they just need boiling.
This is a great and refreshing lunch dish. Black eyd beans make for a superb as meze. This salad is also great for lunch or or as part of a large menu for your big family dinner. It’s vegan and an ideal Lenten recipe.
It’s best served at room temperature and can be kept in the fridge for 2-3 days. Tuck in, enjoy!
Black Eyed Bean Salad
Course: DIPS, MEZE & SNACS, HOMELY SALADS, SIMPLE MAINS, UncategorizedCuisine: GreekDifficulty: Easy6
servings40
minutes40
minutesAn very easy, tasty vegan salad
Ingredients
black-eyed beans, soaked overnight
tomatoes, cubed
large red onion, finely sliced
parsley leaves, chopped
- For the dressing
olive oil
lemon, juiced
salt
pepper
Directions
- Soak your beans for an hour and drain them
- Place beans in a cooking pan, add a pinch of salt and cover generously with water.
- Bring to the boil and let the beans cook for 30 minutes or until soft
- A few minutes before the beans are ready chop your tomatoes, onion and parsley
- Mix your dressing ingredients in a bowl
- When the beans are ready, drain them and place in a large salad bowl
- Add the vegetables and dressing and mix
- Salt and pepper to taste
- You can serve straight away but your salad will taste better at room temperature!