Elena M. tried it on a Sunday lunch at our place and insisted that I should have it posted for my friends Charalambides Christis. It is a personal favourite of not just myself but also of my boys and using Barba Stathis frozen black-eyed beans makes things much less complicated!
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my salads.
For the dressing we add in a medium bowl the apple cider vinegar,
the balsamic vinegar,
the lemon juice,
Dijon mustard,
anchovy paste,
dry thyme and coriander,
and honey.
Whisk while slowly pouring the oil.
In the meantime, simmer the black eyed beans for 20′.
Celery,
cucumbers,
radishes,
spring onions,
cherry tomatoes,
avocado,
all added to a large plate along with
capers,
parsley,
almond slivers,
and fresh thyme.
Mix well and add the cooked beans,
pour the dressing,
season with salt and pepper and mix again.
Serve while adding on top some more parsley,
and almond slivers.
Elena’s Black Eyed Beans Salad
Servings: 6
Ingredients
- 2 x 450g Black-Eyed Beans , Barba Stathis
- 4 Medium size Stalks Celery , lengthwise halved and finely sliced
- 5 Small and Thin Cucumbers , halved and sliced
- 3 Large Radishes , peeled, julienned and finely diced
- 8 Spring Onions , white and green parts, lengthwise halved and finely chopped
- 20 Cherry Tomatoes , halved
- 2 Avocados , roughly chopped in small cubes
- 3 tbsp Capers , roughly chopped
- 1 cup fresh Parsley , roughly chopped
- 8 Sprigs Fresh Thyme , leaves picked
- 3 tbsp Almond Slivers , lightly roasted
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
For the Dressing:
- 60 ml EVOO , Extra Virgin Olive Oil
- 15 ml Apple Cider Vinegar
- 30 ml Balsamic Vinegar
- 15 ml Lemon Juice
- 2 tbsp Dijon Mustard
- 1 tsp Anchovy Paste , or 2 anchovy fillets finely minced
- 1 tsp dry Thyme
- 1 tsp dry Coriander , ground
- ½ tbsp Honey
Instructions
- We start with the dressing where in a medium bowl we whisk together all the dressing ingredients except of the oil. Then slowly pour the oil while whisking for a nice emulsification.
- Place a large pot or casserole on high fire filled ¾ with water. Bring to a boil, add the black-eyed beans and simmer on low heat with the lid askew for about 20’. Strain and keep aside to cool.
- Use a large plate and add to it the celery, cucumbers, radishes, spring onions, cherry tomatoes, avocados, capers and fresh thyme. Add as well ¾ of the parsley and 2 tbsp of the almond slivers. Drop the above ingredients to a large bowl and mix.
- Add the cooked black-eyed beans, pour the dressing, toss, season with the salt and pepper and mix gently.
- Serve while garnishing with the remaining parsley and pine nuts. On the side have some black olives, koulouri bread, as well as feta cheese with olive oil, oregano and chili flakes.
