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.
1
Rinse the beans under cold water, dry them, and transfer to a bowl.
- Canned black-eyed peas: 850 g
2
Remove seeds from the peppers and chop them finely. Add to the beans.
- Jalapeno pepper: 2 pieces
3
Add finely chopped onion, sprouts, and olive oil to the salad. Season with salt and pepper. Mix well.
- Red onion: 1 head
- Sprouted sunflower seeds: 0.8 glass
- Extra virgin olive oil: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
