Greek black eye bean salad

    5 min

    A fabulously simple but delicious traditional Greek bean salad. Tinned black eye beans are used here for ease; you could also use dried that you've soaked, boiled and cooled. This is nice as part of a meze spread or in a packed lunch. You can use lemon juice instead of vinegar, if preferred, and can add chopped parsley and tomato wedges to garnish.


    Greater London, England, UK
    3 people made this

    Serves: 2 

    • 1 (410g) tin black eye beans, drained
    • 1 tablespoon red wine vinegar
    • 1 tablespoon olive oil
    • 1 small red onion, sliced
    • salt and pepper to taste

    Prep:5min  ›  Ready in:5min 

    1. Combine all ingredients. Serve immediately, or let sit at room temperature for up to a couple of hours to meld the flavours.

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