Black-eyed peas are wonderful as a soup but you may discover after trying this recipe equally enjoyable as a cool bean salad. This black eyed bean recipe is a vegans delight as it falls in the legume family but it also makes a healthy Mediterranean diet friendly meal during the summer.
I use dried black-eyed beans soaked in water for 1 to 2 hours. Once they are soaked, they cook within 20 minutes.
One cup of dried beans make approximately three cups of soaked beans. Very economical.
There are incredible health benefits to using black eyed beans and if you would like to include into your diets nutrient dense foods, then black-eyed beans should be incorporated.
Other Healthy Bean Recipes
Cooking with legumes frequently, is a necessacity if you would like to follow the Mediterranean diet. Here is a list of Healthy bean recipes for your to try.
I make this salad recipe during summer as it is a delight and refreshing to your typical green salads. It has a high protein content so you don’t have to worry about accompanying it with an animal meat food item.
When boiling them, black eyed beans give off an odour. Don’t be concerned, once your done boiling that odour disappears.
1/2 cup dried beans
2 cups English spinach or finely chopped silverbeet.
1 small red onion finely chopped
1/4 cup spring onion finely chopped
1/4 cup flat-leafed parsley
1/4 cup dill ( optional )
Pinch salt and pepper or to taste
1/4 cup olive oil
1/4 cup lemon juice
Silverbeet we’re used in this particular occasion as I cook seasonally and this was prolific in my garden at the time. Feel free to use English spinach.
Soak peas in water and ensure they are completely immersed in the water.
Immerse in the water, until the skin is starting to peel off. This should take 1 or 2 hours, it’s ok to leave longer if you decide to do this while your out of the house. Leave in a cool place.
Strain and then boil for 20 minutes.
Rinse the peas well and place in the fridge to cool while your chopping your greens.
Finely chop the remainder of the ingredients. It is important they are not coarse sized pieces.
Mix the peas and your chopped greens together.
Beat the dressing ingredients together with a fork as if your whisking until the ingredients turn into a whitish semi-glazed hue.
Add the dressing only when your ready to eat the salad.
You could prep the salad store in the fridge then mix in the dressing when your ready to eat.
The salad is both refreshing and is made frequently in our kitchen.