Friday, September 3, 2010

Black Eyed bean salad (Mediterranean Recipe)

Recipe for 4

4 handfuls of black-eyed beans (or one large can of cooked black eyed beans)
1 large red onion, thinly sliced
1 teaspoon oregano
2 cups of peeled and cubed cucumber
2/3 cup red bell pepper, diced
1/4 cup olives, sliced
1/2 cup of crumbled feta cheese
3 tablespoons olive oil
Juice of 1 lemon

First the beans must be washed thoroughly and drained. Then place them into a large pot with cold water just to cover. Let the water boil and cook for 10-12 minutes and then discard the water. Place again back the beans into the same pot with fresh water just to cover and salt.
Simmer for about 30-40 minutes until cooked well but not mushy. Drain the beans and place them in a large salad bowl. Allow to cool. If you are using canned beans just drain the beans from the can and apply the following steps.
Add to salad bowl the onion, oregano, cucumber, bell pepper, olives and feta cheese. Stir to combine the ingredients. Add the olive oil and lemon juice and stir the salad.
Serve in individual bowls with fresh bread. Enjoy!