Easy Greek Black-Eyed Bean Salad
Here’s a versatile way to add protein to your dinner, even at the last minute. A delicious and healthy salad that can act either as a main or side dish. Perfect with crusty bread!
For a vegans friendly dish, simply omit the optional feta cheese or use a dairy-free substitute.

Ingredients
250g black-eyed beans (see note below)
2 tsp greek capers
3 tbsp greek balsamic cream
1 tbsp greek virgin olive oil
4 spring onions, sliced finely
lemon rind & juice of 1 small lemon
1 small red pepper, chopped finely
pinch of salt
2 tbsp of crumbled feta cheese, organo/parsley (optional)
Method
- Boil the black-eyed beans for 30 minutes or until soft (see note below).
- In a frying pan, heat the olive oil over a medium heat; cook spring onions until soft.
- Add 2 tablespoons of water, the cooked beans, lemon rind & juice, red peppers and salt.
- Cover and cook for 1 minute or until hot.
- Serve cold or at room temperature with a generous dressing of Greek balsamic cream and capers. Sprinkle with feta and some parsley or oregano (if using).

Note
Black-eyed beans included in The Greek Lemon subscription boxes do not need to be soaked & rinsed overnight. However, if you are using dried beans from other suppliers, please follow their guidelines. You can also use tinned beans. Again its best to follow your supplier’s instructions, but basically you can drain, rinse and reheat the tinned beans for 5 minutes in a separate saucepan and then add in step 3, completely by passing step 1! This also means you can put together this dish in 10 minutes.

Visit our site www.thegreeklemon.co.uk for more recipes and serving suggestions or simply subscribe to our box to deliver to your door The Greek Lemon products and recipes!

