Refreshing Black-eyed Bean salad

Stephania Mitsides

Blogger

Preparation Time:

10 min

Cooking Time:

20 min
Category:Rice & Pulses | Vegetarian

Related Video

Ingredients

  • 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

Method

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!

Discover More Recipes

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Prep Time: 45min

Red Thai lentil and chickpea Curry

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email