Mediterranean Black-Eyed Pea Salad
- Selena Bean
- Aug 25
- 1 min read
Updated: Sep 16
A tangy, refreshing salad packing a protein punch with each creamy mouthful of this nourishing bean. I have found myself drawn to the versatility of black-eyed beans and the many different personas they can take on. Serve as an accompaniment to a leafy green salad or top some black-eyed bean fritters with a spoonful to moisten and cool the fritters if you accidently put in too many chilies. Beans two ways, double the protein.
The recipe is simple, quick, and easy to prepare. It can be stored in the fridge for 4 or 5 days, so it is a good salad to put in the larder for an easy addition to a mid week meal. Or take the leftovers for lunch. Easy!
There will most likely be many permutations of Black-Eyed Bean Salad, change a herb here and there, add olives or tomato, the sky is the limit. But for now, try this recipe as it is written and see how you enjoy these flavours together.
1
Cooking the beans
*If using canned beans, they will need to be rinsed and well drained before adding the other ingredients.
*If cooking dry beans, they should be quick soaked by boiling for 2 mins and leaving to stand for 2 hours before boiling again for 1 and a half hours or until tender but not breaking.
Notes
1
*Mix lemon juice olive oil and pesto together
*Combine ingredients and pour dressing over
*Mix well to coat with dressing, Season with salt and pepper to taste
Instructions
1 cup black-eyed Beans
4 pints water
Cook Beans - see notes
Juice of 1 lemon
2tbsp extra virgin olive oil
1 tsp fresh basil pesto
Salad dressing
1 lg red roasted capsicum finely diced
1 tbsp finely chopped parsley
1tsp finely chopped coriander (opt)
salt and pepper
Salad
Mediterranean Black-Eyed Pea Salad
Chef, R&D, Photographer, Author
Selena Bean
A tangy, refreshing salad packed with protein for a quick lunch or easy accompaniment to a green salad.
Servings :
4 Servings
Calories:
Prep Time
15 min
Cooking Time
0
Rest Time
0
Total Time
15 min
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