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–+ servings

Mediterranean black-eyed bean salad

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Prep Time 15 minutes
Course Appetizer, Soups and salad
Cuisine diabetic friendly, Fusion, gluten free, International, middleeastern
Servings 4 people

Equipment

  • mixing bowls and spoons.

Ingredients
  

  • 1.5 cups black-eyed bean cooked and dried
  • 1/2 cup cucumber chopped
  • 1/2 cup tomato chopped
  • 1/4 cup red bell pepper chopped
  • 1/4 cup onions optional, chopped.
  • 5-7 olives
  • 2-3 sprigs mint leaves
  • 2-3 sprigs parsley
  • 2-3 sprigs oregano
  • 1 tbsp olive oil
  • salt to taste
  • crushed black pepper
  • 1-2 tbsp Lemon juice
  • 1 clove garlic minced
  • 1/4 tsp sumac optional
  • 1 small piece feta cheese crumpled.

Instructions
 

  • Wash and drain the cooked black eyed bean.
  • Add to the mixing bowl
  • Peel and chop the cucumber and add to the salad bowl.
  • Follow up with chopped tomatoes and capsicum
  • Add chopped onions and mix well.
  • Chop the herbs and add them as well.
  • Whisk together the olive oil, lemon juice, salt, pepper and minced garlic.
  • Pour the dressing and add the olives.
  • Toss well.
  • Sprinkle the sumac and the crumpled feta on top.
  • Enjoy the Blackeyed bean salad.
Keyword bean salad, beans and legumes, Lunch recipes
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