Black-eyed Pea Salad

Black-eyed Pea Salad
Pulses are known as food of the people from the ancient times. The proteins they contain may be substitute to some extent the animal proteins, necessary for human nutrition. They are rich source of complex carbohydrates, fiber, vitamins, minerals and trace elements, thereby forming an integral part of the Mediterranean diet. The black-eyed beans and lentils contain large amounts of iron.
The salad with black eyed beans, is done very easily and quickly since it does not require many hours soaking like other legumes. Seasoned with aromatic herbs and onions, garnished with black olives, capers and roasted pepper and enjoy a very filling dish rich in flavor and nutritional value.
Try them!

*Click with your mouse on the images to learn more.

work: 10′ time: 1h:00′ very easy:

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.







Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.
Black-eyed Pea Salad Black-eyed Pea Salad

Ingredients (4 servings)

  • 250g (8.8 oz) dried black-eyed beans
  • 1 fresh onion
  • 1 onion, small
  • 1 tbsp capers
  • 5-6 sprigs parsley
  • 5-6 sprigs dill
  • black olives
  • 50g (1.8 oz) olive oil
  • 2 tbsp vinegar
  • sumac, salt & freshly ground pepper
  • roasted pepper from a jar
Soak the beans for 30 minutes, drain and boil in water that will cover them well, on a medium heat for 30 minutes or as long as necessary to soften. Strain and let cool.
Inside the bowl with the beans, when they cool, chop the onions, dill and parsley, add half capers.
Mix well and sprinkle with olive oil and vinegar. Sprinkle with sumac and salt and pepper, stir again and serve garnished with olives, roasted chopped pepper and the rest capers.
Black-eyed Pea Salad Black-eyed Pea Salad Black-eyed Pea Salad

Zambia Sifaki