Earthy, elegant, and full of Mediterranean character, this chilled salad is a vibrant interplay of flavor, texture, and nourishment. At its heart are tender black-eyed beans—delicately simmered until just soft—paired with a finely balanced medley of spring onions, red onions, juicy tomatoes, and fresh coriander or parsley for brightness and lift.
- TIME NEEDED
- 30 mins
- SERVINGS
- 2
INGREDIENTS
- 200gr Black eyed beans
- 4 TBSP. GAEA Ancient Greek balsamic vinegar
- 1/2 cup fine chopped spring onions
- 1/2 cup fine chopped red onions
- 1/2 cup fine chopped coriander or parsley
- 1/2 cup chopped tomatoes
- 1 jar GAEA Kalamata Olives
- GAEA Fresh Extra Virgin olive oil for drizzling
METHOD
- Boil the beans in a pot of salted water for about 20 minutes or until soft
- Drain and set aside to cool
- Roughly chop the olives and place in a bowl
- Add the cooled beans and the rest of the ingredients
- Generously drizzle with GAEA Fresh Extra Virgin olive oil
- Toss the salad well and serve chilled.
TIP
When boiling your peas if you want nice-looking peas for serving, boil in water for 5 minutes, then replace the water and boil for another 20 minutes, this will remove the first dark water which is natural but makes the beans look purplish.
