Welcome back to our food blog! Today, we’re diving into the vibrant world of Greek cuisine with a delicious and nutritious recipe for Greek Black-Eyed Bean Salad. This dish is perfect for those looking for a healthy, satisfying, and easy-to-make meal. Whether you’re planning a picnic, a light lunch, or a side dish for dinner, this salad is sure to impress.
Why You’ll Love This Recipe
Greek Black-Eyed Bean Salad is packed with flavor and nutrition. It combines fresh vegetables, hearty black-eyed beans, and a zesty dressing that ties everything together beautifully. This recipe is ideal for anyone seeking a wholesome meal that’s both delicious and easy to prepare.
Who is This Recipe For?
Health-Conscious Individuals: Rich in protein, fiber, and vitamins.
Vegetarians and Vegans: Completely plant-based and full of flavor.
Busy People: Quick to prepare and perfect for meal prep.
Families: A dish that everyone can enjoy, from kids to adults.
Ingredients
To create this delightful Greek Black-Eyed Bean Salad, you’ll need the following ingredients:
Black-eyed beans (1 cup dried or 2 cans, drained and rinsed)
Cherry tomatoes (1 cup, halved)
Cucumber (1, diced)
Red onion (1/2, finely chopped)
Red bell pepper (1, diced)
Kalamata olives (1/2 cup, pitted and halved)
Feta cheese (1/2 cup, crumbled – optional for vegans)
Fresh parsley (1/4 cup, chopped)
Extra virgin olive oil (1/4 cup)
Lemon juice (2 tablespoons)
Red wine vinegar (1 tablespoon)
Dried oregano (1 teaspoon)
Salt and black pepper (to taste)
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Directions
Follow these steps to make your Greek Black-Eyed Bean Salad:
Prepare the Beans: If using dried beans, soak them overnight, then cook according to package instructions until tender. Drain and let cool. If using canned beans, simply drain and rinse them.
Mix the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives.
Add the Beans: Add the cooked or canned black-eyed beans to the vegetable mixture.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper.
Combine Everything: Pour the dressing over the salad and toss gently to combine. Add the crumbled feta cheese and fresh parsley, and mix lightly.
Chill and Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
Kitchen Equipment Needed
Large mixing bowl
Small bowl
Whisk
Cutting board
Knife
Measuring cups and spoons
Tips and Shortcuts
Canned Beans: Use canned black-eyed beans for a quicker preparation.
Uniform Chopping: Chop the vegetables uniformly for a pleasing presentation.
Marinating: Let the salad sit for a few hours or overnight for an even better flavor.
Recipe Swaps and Variations
Vegan Option: Omit the feta cheese or use a vegan cheese alternative.
Protein Boost: Add some cooked quinoa or chickpeas for extra protein.
Herb Variations: Try adding fresh dill or mint for a different flavor profile.
Storing Leftovers
Store any leftover Greek Black-Eyed Bean Salad in an airtight container in the refrigerator for up to 3 days. The salad tastes even better the next day as the flavors continue to meld.
Food and Drink Pairings
This salad pairs well with a variety of dishes and drinks:
Main Courses: Grilled chicken, fish, or lamb.
Bread: Serve with warm pita bread or crusty baguette.
Drinks: A chilled glass of white wine, such as Sauvignon Blanc, or a refreshing iced tea.
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