Black-eyed Beans Salad

turkish-appetizer

This hearty Turkish salad has a little bit of everything: the protein power of black-eyed beans, the freshness of carrots, the crunch of walnuts, and the sweetness of bell peppers – all in a tangy citrus spiked dressing.

It is simple, clean, super easy to make and just darn right delicious. Also, ideal to serve as appetizer, main course, lunch or dinner.

lobia-salad

What ingredients you need?
A few simple ingredients are all that is required for this recipe:

  • Black eyed beans
  • Some veggies: carrot, red onion, spring onion, bell pepper
  • Fresh parsley, handful walnuts and fresh pomegranates (can be replaced with other ingredients too)
  • Pomegranate molasses or vinegar, olive oil, honey, salt and pepper.

Dried or canned beans?
Beans are the key ingredient in this salad so their texture and flavour matters.
Canned black-eyed beans are probably very convenient but the dried ones have more flavour.

A good rule of thumb when deciding whether to use canned beans or dried is how prominent they will be in your dish.  If they make up a good part of the dish, it’s recommended to start with dry beans.

When pre-soaked for a few hours, black-eyed beans can easily be cooked in the amount of time it takes you to prep the other ingredients for this salad.
Just don’t add salt to the cooking water; it prolongs the cooking time. Also, make sure you rinse them immediately after cooking with cold water. It helps them retain their colour and texture. You want a little bite to them.

How to prepare?
The process is pretty simple. Basically, a bit of prep work, bunch of chopping, a little mixing, and that’s it!
And trust me,  with happy vibrant colors like the ones in this recipe, chopping and mixing can be quite therapeutic.

Can’t find a particular ingredient?
Make sure you have the beans! Rest can be improvised! 

  • Pomegranates add a great refreshing texture but you can replace with any sweet and sour berries of your choice.
  • Walnuts have a very delicate texture but can be substituted with other chopped nuts too.
  • Also, pomegranate molasses can be replaced with vinegar, lemon juice or other fruit reductions.


How and what to serve with?

This salad is great on its own, as part of a mezze spread or with grilled or otherwise simply pan-fried fish, chicken or a flank steak.
Serve cold.

black-eyed-bean-salad

A step-by-step video tutorial is available in my Insta highlights. Do have a look before you start making the salad! Come back to rate the recipe and if convenient, do send me a photo of your remake. I love receiving your feedback!

Black-eyed Bean Salad

Fatima Sadal - Chef on Rhine
A Turkish-style easy, flavorful and refreshing bean salad that with wonderful textures. Perfect summer dish to enjoy as main or side with grilled meat and fish.
5 from 4 votes
Servings 6

Ingredients
  

  • 1 cup dried black eyed beans
  • 1 red bell pepper diced
  • 1 medium carrot grated
  • 1 small red onion sliced in half moons
  • 2 spring onions finely chopped
  • 1 cup pomegranate arils see notes *
  • 1/2 cup walnuts roughly chopped
  • 1/2 cup parsley coarsely chopped
  • 3 Tbsp olive oil
  • 2 Tbsp pomegranate molasses see notes *
  • 1 Tbsp honey
  • 1 Tbsp Salt or more
  • 1/2 Tbsp black pepper

Instructions
 

  • Soak the dried black eyed beans overnight in plenty of cold water. They will double in size.
  • Drain, rinse and put the beans into a pot. Cover with water. Bring to a boil and allow to cook for 35 - 40 minutes. Drain and rinse the cooked beans immediately with cold water to retain the colour and texture.
  • Stir in the chopped vegetables to the cold beans and toss gently.
  • Add the fresh pomegranate arils, chopped walnuts and toss gently.
  • In a small bowl, mix extra virgin olive oil, pomegranate molasses, honey, salt and pepper.
  • Pour the dressing over the salad. Adjust the seasoning and add more salt if required.
  • Serve cold.

Notes

  • You can also pressure cook the soaked beans to save time.
  • The pomegranate molasses in this recipe can be replaced with:
    - 2 Tbsp black vinegar or lemon juice. OR
    - 1/2 cup juice of any sour red/blue berries cooked and reduced to 2 Tbsp.  
  • The fresh pomegranate arils add a beautiful crunch and refreshing flavour to the salad. If you cant find hold of them, try replacing with any sweet and sour type of berry you like.

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Bisma Zaidi
1 year ago

5 stars
This likes so yummy will definitely try it amazing presentation

Shehla Asad
1 year ago

5 stars
what a beautiful salad 😍

Saeeda Khalid
1 year ago

5 stars
My occasional go to recipe because of its simplicity, beautiful presentation and unique and subtle flavors.

Falak
1 year ago

5 stars
A very easy flavorful salad & the walnuts gave it the perfect crunch