Black-eyed bean, egg and pepper salad

Black-eyed bean, egg and pepper salad

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

Black-eyed beans are mostly combined with tomatoes, onions and herbs. I also like to add them to boiled eggs, peppers and spring onions for this simple salad.

Ingredients

Quantity Ingredient
250g dried black-eyed beans
4 tablespoons fresh flat-leaf parsley, finely chopped, including stems
6 spring onions, trimmed and sliced
2 long green peppers, deseeded and sliced
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon za’atar
2 hard-boiled eggs, peeled and quartered
sea salt
freshly ground black pepper

Method

  1. Put the black-eyed beans in a saucepan over low heat, cover with cold water, put a lid on and simmer for 30–40 minutes or until tender. Drain the beans in a colander and leave to cool.
  2. Transfer the cooled beans to a serving bowl and combine with the parsley, spring onions, peppers, olive oil and vinegar. Season generously with sea salt and freshly ground black pepper. Sprinkle the za’atar over the eggs, add to the salad and serve.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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