Mediterranean Black-eye Bean Salad
Harnessing The Power of Beans and Greens!
This is one of my favorite recipes from my mum that made a regular appearance on our family dinner table growing up. This dish really delivers when it comes to flavor, nutrition and fiber. Classic Turkish flavors of lemon juice and olive oil make this dish simple, healthy and delicious. Nutritionally, the beans are packed with fiber and protein, as well as plenty of vitamins and minerals especially iron. Most importantly, you will receive a good dose of antioxidants from all the ingredients in this dish and you’ll make your gut bugs super happy 😊
(Mum – I hope I make you proud with this recipe (and I’ve not mucked it up 😉))
Serves 4-6.
Ingredients:
1 cup of dry black-eyed beans
1 bay leaf
1 bunch of fresh spinach or silver beet (chard) washed
1 Tablespoon of extra virgin olive oil
½ teaspoon sea salt
juice of ½ a lemon
Ground black pepper
1 tablespoon fresh parsley or mint chopped.
Feta or helim (aka haloumi) (optional)
Instructions:
Soak the black eye beans for a couple of hours if you have time. No worries if not, they are just a little less mushy if soaked a bit first. In a large pot cook the black-eyed peas in plenty of water (3-4 cups) with a bay leaf for about 30-35 minutes, until they are almost done, when you try one they should be soft with a just a bit of firmness to them still. Drain, give a quick rinse and set aside.
In a medium saucepan, steam the spinach or silver beet until wilted. Let cool.
Chop the greens and add to a salad bowl with the black eye peas, add olive oil, lemon and salt with chopped parsley/mint (if using) and give it a good mix. If the beans are breaking apart then mix gently, folding the ingredients together.
Serve warm or cold with an additional squeeze of lemon, fresh ground pepper and a sprinkle feta or grated helim (optional).
I usually serve as a side dish when we’re having dolma (stuffed vine leaves) or with any other meal that needs a boost of fiber.
