A personal favourite that I truly enjoy with the addition of olive oil and lemon. Towards the end of their season, I stock my freezer with about 10Kgs of them, removed from their pods and packed in about 10 bags. Whenever I feel having them is as simple as de-freezing them and cooking them!
In this case I chose to have them as salad that the rest in our home prefers. Why not? Not bad at all!
Have a look below at the full recipe and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Fresh Louvi Salad
Servings: 6 People
Ingredients
- 1 Kg Fresh Black-eyed Beans , ‘Louvi’ removed from their pods`
- 1 Lemon , halved
- 2 Stalks Celery , finely chopped
- 2 Carrots , shredded
- 2 Bell Peppers , 1 red & 1 green, diced
- 6 Spring Onions , white and green parts, finely chopped
- 1 Avocado , roughly chopped
- 120 g Feta , finely crumbled
- 1 ½ tbsp Capers , roughly chopped
- ½ cup fresh Parsley , finely chopped
- 1 tsp fresh Sage , finely chopped
- ½ tsp fresh Rosemary , finely chopped
- 75 ml Dijon Vinaigrette , recipe in dressings section
- 2 tbsp Balsamic Vinegar
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Place a large pot or casserole on high fire filled with water. Bring to a boil and add the louvi beans along with the lemon. Bring again to a boil and simmer on low heat with the lid askew for about 30’. Strain and keep aside.
- Use a large bowl and add to them the celery, carrots, peppers, onions, avocado, feta, capers, parsley, capers, along with the sage and rosemary. Add the cooked louvi beans, pour the dressing and the balsamic vinegar, toss and season with the salt and pepper and mix gently.
