Black eyed Bean Salad with Walnuts, Pomegranate; Borulce Salatasi
This black eyed beans salad, Borulce Salatasi, 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. Pomegranate seeds and pomegranate molasses bring a tangy, refreshing flavor.
Recipe type: Healthy Turkish Salads with black eyed beans
Cuisine: Turkish Cuisine
Serves: 4
  • 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
  1. Soak the dried black eyed beans overnight in plenty of cold water.
  2. 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.
  3. 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.
  4. Stir in the rest of chopped vegetables to the bowl and mix well.
  5. Add the cooked black eyed beans, pomegranate seeds and chopped walnuts to the bowl, combine well.
  6. Pour in the extra virgin olive oil, lemon juice and pomegranate molasses over the salad, give a good mix.
  7. Check the seasoning and add more salt if required and season with freshly ground black pepper.
  8. Stir in the chopped parsley and combine all gently. Afiyet Olsun!
Recipe by Ozlem's Turkish Table at