Black-eyed beans are eaten in the Southern States of America on New Year’s day to bring luck and prosperity, but here in Greece, they are eaten all year round. Very nutritious, the beans are an excellent source of complex carbs, fiber and many essential vitamins and minerals; they are also inexpensive and easy to prepare.
What’s not to love? Black-eyed bean salad is super easy, with loads of options that evolve with the seasons: a go-to mezze or quick lunch. 😁
Add dill, parsley, tuna, celery, Florina pepper, chilli pepper, plenty of onion, and preserved lemon to the salad. As the summer approaches, add cucumber, peppers and tomatoes. The Cretians like to add capers. In Portugal, eggs (as per the photo) and Italy, maybe a little anchovy finds its way into the salad.
The Beans
Black-eyed beans don’t have to soak. Many recipes recommend boiling for 10 minutes until the water turns black, drain and then return to the pan with plenty of water – bring to a boil and add salt. Simmer until soft. However, I tend to soak the beans for a couple of hours (they are more digestible this way) and then boil for about 30 minutes (or until soft), salting halfway through. Both methods work well – ensure that the dried beans are fresh and stored in a sealed container.
Lemony Dill Dressing
Five tablespoons of oil and two tablespoons of lemon juice whisked together with a tablespoon of finely chopped dill, a pinch of salt and plenty of freshly ground black pepper.
The Salad
Parsley and dill are a good combination, but when you can add tomatoes in the summer, use basil as your seasoning. The trick is to toss the warm beans in a little of the tuna oil and half the lemony dill dressing as soon as they are cooked. Leave them to marinate while you prepare the rest of the salad. Mix the tuna with the chopped preserved lemon, then mix with the remaining ingredients. If you don’t want to use preserved lemon, use lemon zest and adjust the salt accordingly. Toss with the beans and serve.
Once you have combined all the ingredients – drizzle the whole salad with white wine vinegar. Don’t forget to decorate it with olives (capers) and quartered (or chopped) boiled eggs.
Black-Eyed Bean Salad
Ingredients
- 250 g black-eyed beans
Tuna
- 190 g tuna in olive oil
- ½-¾ preserved lemon finely chopped or tsp lemon zest
Salad
- 1 stick celery finely sliced
- 1 med red onion finely chopped
- 2 spring onions finely sliced
- 1 small banana chilli finely sliced
- 1 red pepper (Florina) finely chopped
- 2 tbsp parsley finely chopped
- salt and freshly ground white pepper or black pepper
Dressing
- 5 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp dill finely chopped
- pinch salt
Garnish
- 2 hard or soft boiled eggs (quartered or chopped) optional
- 1 handful of olives or capers
- 1-2 tbsp white wine vinegar
- pinch chilli pepper or flakes
Instructions
- Prepare the beans either; boiling for 10 minutes until the water turns black, drain and then return to the pan with plenty of water – bring to a boil and add salt. Simmer until soft, or soak the beans for a couple of hours (they are more digestible this way) and then boil for about 30 minutes (or until soft), salting halfway through.
- While the beans are cooking prepare the dressing, whisking the lemon juice, olive oil and dill with a pinch of salt.
- Drain the tuna, reserving some olive oil. Mix the preserved lemon with the tuna. Add the salad ingredients and a good grinding of pepper, and toss with half the lemony dressing.
- When the beans are soft, drain and toss with a little tuna oil and the remaining dressing. Combine the salad/tuna ingredients and mix well. Garnish with the eggs, olives (capers) and a pinch of chilli pepper or flakes.
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