Black-Eye Bean Salad
8 servings
60 minutes
Black-eyed bean salad is a vibrant and nutritious dish that combines the freshness of vegetables with the zesty spice of lime dressing. The name 'black-eyed' refers to its unique appearance, and its tender texture pairs beautifully with crunchy vegetables and aromatic herbs. This Mediterranean-inspired salad has a fresh, slightly spicy flavor thanks to habanero chili. It's perfect for summer picnics and light lunches, with its taste improving after marinating. It can be served chilled or at room temperature, complemented by fresh bread or crackers. Rich in protein and fiber, this salad delights the palate while providing health benefits. Its simplicity makes it an ideal choice for a quick yet elegant dinner.
1
Cook the beans until done, drain, dry, and cool.
- Black-eyed peas: 4.5 glasss
2
In a bowl, mix lime juice and roughly chopped parsley, gradually pour in vegetable oil and whisk until smooth. Add beans, chopped green onions, finely diced bell pepper, peeled and seeded crushed tomato, and peeled and finely chopped cucumber.
- Freshly squeezed lime juice: 50 ml
- Parsley: 0.5 bunch
- Vegetable oil: 1 glass
- Black-eyed peas: 4.5 glasss
- Spring onion: 4 stems
- Red sweet pepper: 1 piece
- Tomatoes: 1 piece
- Cucumbers: 1 piece
3
Remove seeds from the chili pepper, chop finely, and add to the bowl. Add salt and black pepper, mix, and set aside for an hour (or better, refrigerate overnight). Serve cold or at room temperature.
- Habanero chili: 1 piece
- Coarse salt: to taste
- Ground black pepper: to taste
