Beans and Jalapeno Pepper Salad

4 servings

24 minutes

Bean and jalapeño pepper salad is a harmonious blend of spiciness and tenderness. This recipe draws inspiration from Mediterranean traditions where legumes and spicy seasonings are often found in dishes. Crunchy jalapeño adds zest, while 'black-eyed' beans give the salad a rich, soft flavor. Red onion and sunflower sprouts enrich the texture and add freshness. Olive oil and wine vinegar highlight the depth of flavor, binding the ingredients together. Perfect as a standalone dish or as a side to meat or fish, this salad is an excellent choice for summer tables, entertaining friends, or a light dinner.

Energy value per serving

• Calories: 364.9
• Proteins: 15.3g
• Fats: 15.3g
• Carbohydrates: 41.2g

Ingredients

• Jalapeno pepper: 2 pc
• Canned Black Eyed Beans: 850 g
• Red onion: 1 head
• Sunflower seed sprouts: 0.8 glass
• Extra virgin olive oil: 0.3 glass
• Red wine vinegar: 2 tbsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Rinse the beans under cold water, dry them, and transfer to a bowl.

   Required ingredients:

   • Canned Black Eyed Beans: 850 g

2. Remove seeds from the peppers and chop them finely. Add to the beans.

   Required ingredients:

   • Jalapeno pepper: 2 pieces

3. Add finely chopped onion, sprouts, and olive oil to the salad. Season with salt and pepper. Mix well.

   Required ingredients:

   • Red onion: 1 head
   • Sunflower seed sprouts: 0.8 glass
   • Extra virgin olive oil: 0.3 glass
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste