Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds; also gluten-free – Borulce Salatasi
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.
Our feast of Turkish food from my Online Turkish Cookery Course
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)
Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.
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.
The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad
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.
Delicious and healthy black eyed beans salad with walnuts and pomegranates
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,
Ozlem
- 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!
