Black-eyed bean salad

Black-eyed bean salad

Börülce salatası

By
From
Turkish Fire
Serves
8-10
Photographer
Alicia Taylor

If you can buy them fresh — or even better, grow your own — you will love these black-eyed beans. This salad is enjoyed with lunch as well as dinner.

Ingredients

Quantity Ingredient
400g dried black-eyed beans
1 tablespoon sea salt
1 brown onion
60ml extra virgin olive oil
2 vine-ripened tomatoes, chopped
4 spring onions, sliced
2 long green chillies, diced
15g finely chopped flat-leaf parsley
2 tablespoons lemon juice

Method

  1. Soak the beans in plenty of cold water overnight.
  2. The next day, strain the beans and place in a large saucepan. Cover with plenty of fresh cold water and add the salt. Peel the onion and place in the saucepan with the beans.
  3. Bring to the boil over a high heat, then reduce the heat to medium–low. Simmer, uncovered, for about 20 minutes, or until the beans are tender — the cooking time will depend on how old your dried beans are. Remove and discard the onion.
  4. Strain the beans and place in a serving bowl while still hot. Pour the olive oil over, add the remaining ingredients and mix well.
  5. This salad is especially delicious served warm.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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