Taste the salad and adjust the seasoning as needed. You can add more salt, pepper, or lemon juice to suit your taste.
6. Serving:
Serve the salad chilled or at room temperature. It’s perfect as a light meal on its own or as a side dish.
Additional Tips
Bean Preparation: If you’re using dried beans, cooking them with a bay leaf or a piece of kombu (edible kelp) can enhance the flavor and digestibility.
Customization: Feel free to add other ingredients such as olives, capers, or fresh herbs like mint or dill for additional flavor.
Storage: This salad keeps well in the refrigerator for up to 3 days, making it a great option for meal prep.
This Greek Black-Eyed Bean Salad is not only nutritious but also budget-friendly and easy to make. The combination of fresh vegetables and tangy dressing makes it a delightful dish that can be enjoyed any time of the year. Enjoy!
Nutritional Information (Per Serving)
Serving Size: Approximately 1 cup (based on 4 servings total)
Calories: 180-220 kcal
Total Fat: 8-10g
Saturated Fat: 1-1.5g
Cholesterol: 0mg (vegan recipe)
Sodium: 150-250mg (depending on the amount of salt and type of pickles used)
Total Carbohydrates: 24-28g
Dietary Fiber: 6-8g
Sugars: 4-6g
Protein: 6-8g
Key Nutrients
Vitamin A: Provided by red sweet pepper and cherry tomatoes.
Vitamin C: From cherry tomatoes, red sweet pepper, and lemon juice.
Calcium: From the parsley and the vegetables.
Iron: From black-eyed beans and parsley.
This salad is a healthy and balanced option, offering a good amount of protein and fiber while being low in calories and fat. The olive oil provides healthy fats, while the fresh vegetables add vitamins and minerals. Adjusting the ingredients can further tailor the nutritional profile to meet specific dietary needs.
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