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!

work: 10′

time: 1h:00′

very easy:

★Click with your mouse on the pictures to learn more.

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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.

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Author:Zambia G. Sifaki