Greek black eye bean salad

Greek black eye bean salad


1 person made this

About this recipe: 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.

Diana Greater London, England, UK

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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