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.
3 people made this
Ingredients
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
Method
Prep:5min ›
Ready in:5min
- Combine all ingredients. Serve immediately, or let sit at room temperature for up to a couple of hours to meld the flavours.
