Black-Eyed Bean Salad
Votes: 2
Time: 10 min plus steeping time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This hearty and nutritious canned black-eyed bean salad comes together in minutes: simply toss with vegetables and a rice vinegar dressing. However, the salad needs to sit for a while to marinate slightly and intensify the flavor, so plan ahead. It's best to refrigerate it overnight. Enjoy it the next day as a side dish with grilled meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 2 x 425g cans black-eyed beans, drained
- 1 large tomato, diced
- Half a medium red onion, finely chopped
- 1 small red bell pepper, finely chopped
- 1 jalapeño, finely chopped
- 2 tbsp green onions, finely chopped
- 2 tbsp fresh parsley leaves, finely chopped
Refueling
- 1/4 tbsp. rice vinegar
- 1/4 cup canola oil
- 0.5 tsp sugar
We recommend
Recipes with similar ingredients: black-eyed beans, sweet pepper, tomatoes, red onion, jalapeno pepper, green onions, rice vinegar, parsley
Cooking the dish according to the recipe:
- In a bowl, combine the salad ingredients.
- In a separate small bowl, whisk together rice wine vinegar, canola oil, sugar, salt and black pepper.
- Mix everything together with black-eyed beans and marinate in the refrigerator for 8 hours before serving.
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