Black-Eyed Bean Salad
A Lovely easy, versatile salad that evolves with the seasons. Red onions, black-eyed beans, tuna, and lemony dill dressing.
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Servings: people
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.
