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Directions
Follow these steps to make your Greek Black-Eyed Bean Salad:
- Prepare the Beans: If using dried beans, soak them overnight, then cook according to package instructions until tender. Drain and let cool. If using canned beans, simply drain and rinse them.
- Mix the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives.
- Add the Beans: Add the cooked or canned black-eyed beans to the vegetable mixture.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper.
- Combine Everything: Pour the dressing over the salad and toss gently to combine. Add the crumbled feta cheese and fresh parsley, and mix lightly.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
Kitchen Equipment Needed
- Large mixing bowl
- Small bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
Tips and Shortcuts
- Canned Beans: Use canned black-eyed beans for a quicker preparation.
- Uniform Chopping: Chop the vegetables uniformly for a pleasing presentation.
- Marinating: Let the salad sit for a few hours or overnight for an even better flavor.
Recipe Swaps and Variations
- Vegan Option: Omit the feta cheese or use a vegan cheese alternative.
- Protein Boost: Add some cooked quinoa or chickpeas for extra protein.
- Herb Variations: Try adding fresh dill or mint for a different flavor profile.
Storing Leftovers
Store any leftover Greek Black-Eyed Bean Salad in an airtight container in the refrigerator for up to 3 days. The salad tastes even better the next day as the flavors continue to meld.
Food and Drink Pairings
This salad pairs well with a variety of dishes and drinks:
- Main Courses: Grilled chicken, fish, or lamb.
- Bread: Serve with warm pita bread or crusty baguette.
- Drinks: A chilled glass of white wine, such as Sauvignon Blanc, or a refreshing iced tea.
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