Black-eye Bean Salad with Lemon & Shallots
This simple Greek-style salad is perfect for a light lunch - bruschetta-style - on top of crusty bread, a picnic or as a side to a main meal. Black-eye beans are easy to prepare as they do not require soaking and cook quickly.
- 2 cups black-eye beans
- 1 tsp salt, optional
- 4 shallots, sliced into 1 cm lengths
- 1 tsp dried oregano
- ⅓ cup extra virgin olive oil
- Juice of 1 lemon
- Place beans and salt in a large saucepan and cover with plenty of water (i.e. 3 litres). Bring to the boil and cook, half covered, for approximately 50 minutes or until beans are tender.
- Drain and rinse with cold water to stop the cooking process. Place drained beans in a large salad bowl.
- Add shallots, oregano, olive oil and lemon juice and combine all ingredients gently using a large metal spoon. The mixture is meant to be slightly mushy. Serve warm immediately or store in refrigerator for up to several days.
- You can find the beans easily at Asian and Indian shops.
- Split the white portion of the shallots lengthwise before slicing them to release more flavour.
- To make a delicious spread for toast, add chopped raw onion to leftovers and puree in a blender until smooth.
Per serve: energy 920 kJ (220 Cal); protein 6 g; fat 17 g; saturated fat 3 g; cholesterol 1 mg; carbohydrate 12 g; fibre 5 g; calcium 24 mg; iron 2 mg