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.
- 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
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.
- 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.