As a mom who loves to cook, I must admit that sometimes the simplest dishes make the biggest impact.
Today, I want to share my all-time favorite black-eyed bean salad.
This salad is a delightful mix of humble ingredients, and I’m sure it will win your heart just as it has mine!
As a lover of Egyptian cuisine, I have a soft spot for legumes. They’re not only affordable but also packed with protein and nutrients.
My appreciation for these little nutritional powerhouses has only grown over the years.
Origins
In Egypt, legumes play a significant role in the local diet. Some of Egypt’s most iconic dishes feature beans, like Fuul (fava bean stew), the vibrant green Taameyya (Egyptian falafel), and the ever-popular street food Koshary.
Tips
- Always taste and adjust the seasoning before serving.
- Make sure the beans are not overcooked and still hold their shape.
- Store the salad in an airtight container in the fridge for up to 2 days.
Ingredients
- 1 lb dried black-eyed beans
- 2 small red onions, finely diced
- ½ bunch of fresh parsley, chopped (not too finely)
Equipment
- Colander
- Large pot
- Small bowl or jar
- Mixing bowl
Serving Suggestions
Serve this nourishing and surprisingly filling salad as a side dish with grilled meats or fish, or enjoy it on its own for a light, healthy meal.
Substitutions
- If you don’t have red wine vinegar, use plain white or apple cider vinegar instead.
- You can substitute fresh cilantro or mint for parsley to twist the salad differently.
FAQs
Q: Can I use canned black-eyed beans?
A: Yes, you can use tinned beans. Just make sure that you drain them and rinse them well before you add them to the salad.
Q: Can I make this salad ahead of time?
A: Absolutely! This is a salad that can be made ahead of time and can be stored in the fridge for up to 2 days. To keep it fresh, store it in an airtight container.
Q: Can I add other vegetables to the salad?
A: Absolutely! You can add vegetables such as cherry tomatoes, peppers, or cucumbers to make the salad even more colorful and nutritious.
Q: What can I serve alongside this black-eyed bean salad?
A: Grilled chicken, fish, or steak is a great accompaniment to this versatile salad. It can also be served with crusty bread or pita. It is a light but filling meal.
Black Eyed Bean Salad
Ingredients
- 1 lb dried black-eyed beans
- 2 small red onions finely diced
- ½ bunch fresh parsley chopped (not too finely)
FOR THE DRESSING:
- 3 tbsp olive oil extra virgin
- 3-4 red wine vinegar also known as red grape vinegar, or use plain white vinegar if unavailable
- salt & pepper to taste
Instructions
Cook the Beans
- Rinse the beans in a colander under cold water, then place them in a large pot.
- Cover with water by about 2 inches and place on high heat.
- Bring to a boil for 1-2 minutes, then drain the cooking water and rinse the beans once more.
- Return the beans to the pot, cover with fresh water by 2 inches, and bring to a boil.
- Turn down the heat to a simmer and cook for 25-40 minutes until they are cooked but still hold their shape (start testing them at 25 minutes).
Make the Dressing
- While the beans cook, whisk all the dressing ingredients together in a small bowl or jar and set aside.
Assemble the Salad
- Once cooked, drain the beans and place them in a bowl.
- Pour about ⅔ of the dressing over the beans and toss to combine while they're still hot.
- Let the beans cool to room temperature, then add the onion, parsley, and remaining dressing.
- Toss to combine, taste, and adjust the seasoning as needed.
Nutrition
My name is Noha.
I’m passionate about food, an avid traveler, and I love to explore new cultures and cuisines whenever I get the chance by sharing my recipes and experiences with my readers.
A big fan of exploring different cuisines and always looking for new and exciting flavors to explore. I’m especially interested in healthy eating and finding ways to make delicious dishes without sacrificing nutrition.
