So good to be back to blogging and sharing recipes with you all after quite a long while, with this refreshing, wholesome and also gluten – free Black eyed Beans Salad, a recent hit in our home.
I had a busy but exciting start of the year with the launch of my online Turkish cookery course (a wonderful introduction to Turkish cuisine with 4 classic Turkish recipe demonstrations; a course you can do at your own time and watch unlimited times, with a special offer at the moment. Here’s a free preview of the course)
Another highlight of February was teaching a wonderful series of Turkish cookery classes in the US with the Central Market Cooking Schools in Austin, San Antonio and Houston. I was really touched and delighted to see the growing interest for Turkish cuisine and meet amazing Turkish food lovers, always a treat. My next stop is Amman, Jordan in March to teach a 5 day Turkish cookery workshop and a Turkish cookery class in May in England – greatly look forward to them all.
But now I am delighted to share this delicious, refreshing and wholesome salad we’ve been enjoying recently, featuring black eyed beans or borulce, as in Turkish. The black-eyed pea or black-eyed bean, or borulce is a legume, a subspecies of the cowpea. They are also known as the California Blackeye. They also have many health benefits; black eye beans are packed with fiber, protein, potassium and low in fat. Many good reasons to incorporate them in our diet.
This black eyed beans salad is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. I love the tangy pomegranates molasses & olive oil in the dressing (you can make your own pomegranate molasses with my recipe here); all these flavor the black eyed beans beautifully. You can also add pomegranate seeds as I did in this salad; they add a great texture and taste.
I hope you enjoy substantial, delicious salad; Afiyet Olsun,
- 175gr / 6 oz. / 1 cup dried black eyed beans
- 1 medium carrot, grated
- 2 red bell peppers, chopped coarsely
- ½ red onion, chopped finely
- 2 spring (green) onions, chopped finely
- 5 small radishes; quartered and sliced
- ½ cup / 3 oz. / 90 gr pomegranate seeds
- 40 gr/ 1.5 oz. / ⅓ cup chopped walnuts
- Handful of flat leaf parsley, coarsely chopped
- Juice of ½ lemon
- 30 ml/ 2 tbsp. extra virgin olive oil
- 10 ml/ 2 tsp. pomegranate molasses – optional-
- Sea Salt and freshly ground black pepper to taste
- Soak the dried black eyed beans overnight in plenty of cold water.
- Next day, drain, rinse and put the beans into a pan and cover with water. Bring to the boil and simmer for 35 - 40 minutes. Drain and rinse the cooked beans in cold water to refresh and retain their texture.
- Stir in the chopped onions and green (spring) onions in a large bowl and add ½ tsp sea salt. Work the salt into the onions with your hands; this will soften the onions and make them more palatable in the salad.
- Stir in the rest of chopped vegetables to the bowl and mix well.
- Add the cooked black eyed beans, pomegranate seeds and chopped walnuts to the bowl, combine well.
- Pour in the extra virgin olive oil, lemon juice and pomegranate molasses over the salad, give a good mix.
- Check the seasoning and add more salt if required and season with freshly ground black pepper.
- Stir in the chopped parsley and combine all gently. Afiyet Olsun!