Legume salads, being very healthy. With colors and aromas from nature you can create delicious dishes. Today we will use black-eyed beans as a base. You boil 250 g of black-eyed beans for about 40 minutes until they soften well but without melting. The black-eyed ones don’t need to be put in water beforehand for them to swell.
You boil them directly in a little water for 5 minutes, strain them to remove the very dark water that is created initially, add clean water and continue boiling. You add salt towards the end of the boil, not at the beginning, so that they boil easily. Rinse with clean water and strain the beans and let them cool.
You mix them with 2-3 chopped green onions, 10 sliced olives, 1/2 cup of chopped parsley and 2 tsp. caper. In a jar, beat 4 tsp. olive oil, the juice and zest of 1 lemon, 1/2 tsp. sweet paprika, 1 slice of fresh grated ginger, salt and pepper. You let them stay in the fridge for a while before serving the salad so that the flavors come together.
By @katinostimo.blogspot. Thanks for inspiring us!
