It might seem incredibly simple, border-lining mundane even…but I have to tell you guys; I absolutely LOVE this salad!
Yes, I may be slightly partial to it, seeing as I have heaps of memories and emotions attached to this dish because it was a staple of our family’s weekly Friday BBQ meal in our countryside villa…but regardless of my bias; it really is a wonderful little combination of simple ingredients that just work beautifully together.
I’ve spoken before about how the Egyptian diet is quite heavily reliant on legumes, seeing as they are such an affordable yet power-packed source of protein and nutrients. Most of our iconic national dishes feature beans or other legumes, like our beloved Fuul (fava bean stew), intensely green Taameyya (Egyptian falafel) and Egypt’s favourite street food: Koshary (recipe hopefully coming to the blog soon). I am pretty sure this is the reason behind my unwavering love for these humble little heroes of the food world.
I’ll keep this post short and to the point; I truly hope you enjoy this nourishing, surprisingly filling and wonderfully healthy salad recipe as much as I do!
Black-Eyed Bean Salad
Ingredients
- 500 g dried black eyed beans
- 2 small red onions finely diced
- 1/2 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 into a large pot. Cover with water by about 5cm and place on high heat. Bring to the boil for 1-2 minutes, then drain the cooking water (it should be a dark grey-ish murky colour) and rinse them once more.
- Return the beans to the pot, cover with fresh water again by 5cm and bring to the boil. Turn down the heat to a simmer and cook for 25-40 minutes until they are cooked but still hold their shape and not falling apart (the exact time depends on the size of the beans and how old they are, so just start testing them at 25 minutes).
- MAKE THE DRESSING: Meanwhile, whisk all the ingredients for the dressing together in a small bowl or jar and set aside.
- Once cooked, drain the beans and place them into a bowl, then pour over about ⅔ of the dressing and toss to combine while the beans are still hot. Let them stand at room temperature until they cool completely, then add the onion, parsley and remaining dressing and toss to combine. Have a taste and adjust seasoning (it might need a bit more salt), then serve. This salad keeps well in an airtight container in the fridge for up to 2 days.
