Black-eye Bean Salad for Lunch
This easy bean salad will go well with any meat - a juicy steak or chicken drumstick. You can serve it as an appetizer or main course, which will also be a good idea for a picnic. The salad is not only very tasty and juicy but also very beautiful!
Equipment
- 1 salad bowl
Ingredients
- 3 1/2 cups cocked black-eye beans 9 oz (250 g) dried beans
- 1 cup canned sweet corn or frozen
- 1 red bell pepper
- 3 spring onions
- 1 small bunch of fresh parsley
- 1 small bunch of fresh dill
- 1 lemon
- 100 g pomegranate seeds
- 2 Tbsp extra virgin olive oil
- 2 Tbsp pomegranate molasses
- 1 cane of tuna optional
- 1 avocado optional
- Salt & pepper to taste
Instructions
- If you are using dry beans, soak the beans in plenty of water for 6-8 hours. Then rinse well in a colander. Bring a pan of water to a boil and cook the beans for 30 minutes. Or until soft. Drain and place in a large bowl.
- Drain the corn. Halve the bell pepper lengthwise and remove the stem and seeds. Cut the bell pepper into cubes of about 1 cm (brunoise) and finely chop the spring onions, parsley, and dill.
- Scrub the lemon, grate the yellow zest, and squeeze the fruit. Add the corn, bell pepper, spring onion, parsley, dill, pomegranate seeds, lemon zest, and half of the juice to the beans.
- Add the oil, and pomegranate molasses to the salad and toss well. Season with salt and pepper.
Notes
- Add tuna or avocado to the salad.
- Add walnuts or sunflower seed for extra crunchiness.
- Add cucumbers or tomatoes for extra veggies.
- Replace olive oil with sesame oil or cold pressed sunflower oil.
- Serve with my Special Hot Sauce Adjika
Nutrition
Calories: 355kcal
Tried this recipe?Let us know how it was!