Black-eyed bean salad

Black-eyed bean salad

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

Black-eyed beans, or ‘lubya’ in Arabic, are sometimes cooked in a tomato sauce and eaten hot but, like here, they are also commonly eaten as a salad.

Ingredients

Quantity Ingredient
500g dried black-eyed beans
100g cherry tomatoes, halved
2 tablespoons fresh parsley, chopped, plus extra leaves to garnish
1/2 pepper, thinly sliced, any colour or a mixture
2 garlic cloves, crushed
2 lemons, juiced
4 tablespoons olive oil
1 teaspoon salt

Method

  1. Soak the black-eyed beans in water overnight.
  2. Place the beans in a pan of salted water and boil for 35 minutes until tender.
  3. In a large bowl, combine the drained black-eyed beans, cherry tomatoes, chopped parsley, sliced pepper, garlic and lemon juice, then add the olive oil and salt.
  4. Garnish with the whole parsley leaves.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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