Refreshing Black-eyed Bean salad

Stephania Mitsides


Preparation Time:

10 min

Cooking Time:

20 min
Category:Rice & Pulses | Vegetarian

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  • 1 cup Mitsides Cyprus Black-eyed Beans
  • 1 red bell pepper, chopped
  • 8-10 sundried tomatoes, chopped
  • 10 cherry tomatoes, halved
  • ½ cup fresh coriander, chopped
  • ½ cup feta cheese, crumbled

For the dressing:

  • 4 Tbsp olive oil
  • 2 Tbsp good quality red wine vinegar
  • 2 Tbsp lemon juice
  • Salt and pepper to taste


In a pressure cooker, add the black-eyed beans with plenty of salted water to cover them and cook for 15 minutes until they are well cooked. Let them cool and then transfer to a bowl with all remaining ingredients.

To make the dressing, place all dressing ingredients in a jar, secure the lid and shake well. Add the dressing to the bowl and mix the salad well. Add more lemon juice, salt and pepper if you like!

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