Ingredients
1 cup black-eyed beans, dried (or 2 cans, drained and rinsed)
1/2 red onion, finely chopped
1 cup cherry tomatoes, halved or quartered
1 red sweet pepper, diced
1/2 cup pickled cucumbers, diced
1/4 cup fresh parsley, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
Salt and pepper, to taste
Instructions
1. Preparing the Black-Eyed Beans:
If using dried beans, rinse them thoroughly and soak them in water overnight. The next day, drain and rinse the beans, then place them in a large pot. Cover with water and bring to a boil. Reduce the heat and simmer for about 30-40 minutes or until the beans are tender. Drain and let cool.
If using canned beans, simply drain and rinse them thoroughly.
2. Chopping the Vegetables:
While the beans are cooling, finely chop the red onion, cherry tomatoes, red sweet pepper, and pickled cucumbers. Transfer them to a large mixing bowl.
3. Assembling the Salad:
Add the cooled black-eyed beans to the bowl with the chopped vegetables. Add the chopped fresh parsley.
4. Dressing the Salad:
In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, salt, and pepper. Pour the dressing over the salad and gently toss to combine.
5. Adjusting Seasoning:
Continued on the next page
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