Black Eyed Beans and Basil Salad
Greek style Black Eyed Peas Salad, a Protein Rich, Filling Salad made with fresh ingredients and homemade, simple plant based dressing. Both Stove top & Instant pot methods given with step wise pics, tips.
Equipment
- Sauce Pan / Vessel (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
- Wide Mixing Bowl
- Small mixing bowl
Ingredients
- 3 cups Black eyed beans / Lobia / Bobbarlu / Black Eyed Peas (dry / uncooked / before soaking)
- as required Water
- 1 count Red Onion (medium size)
- 1 cup Red Radish (each halved)
- 1 cup Fresh Basil Leaves (packed)
- ¼ cup Extra Virgin olive Oil
- 2 to 3 tablespoons Fresh Lime / Lemon juice
- 1 teaspoon Salt (or as per taste)
- 1 tablespoon Ground Black Pepper / Peppercorn (freshly ground)
- ½ cup Feta Cheese (crumbled)
Instructions
PREP WORK (common for both methods):
- To ‘SOAK’ the Black Eyed Beans:Take 3 cups of beans into a wide vessel, wash them thoroughly. Add water, 4 times the quantity of beans.Leave the vessel on kitchen platform, let the beans soak for 8 hrs.Strain the soaked water before cooking.
- STOVE TOP METHOD for COOKING the BEANS:in a SAUCE PAN: Take the beans into a sauce pan, add double quantity of water. Close with lid. Let them cook on medium flame until they soften (might take 30 to 40 mins).in a PRESSURE COOKER:Take them into the cooker. Add 1½ cups of water.Close the lid, put the whistle ON, let it cook for 5 whistles. Open only when the pressure is released.Strain the beans in a colander, to drain the water.
- INSTANT POT METHOD for COOKING the BEANS:Take the soaked Black Eyed Beans into the Instant Pot. Add 1½ cups of water.Close the lid, turn the valve to SEALING, and set the mode to PRESSURE COOK for 5 mins (OR) BEAN / CHILI. Release the pressure naturally (NPR) or quickly (QPR). Any way is fine.Strain the beans in a colander, to drain the water.
If you are using canned / tinned black eyed beans leave the above prep work, start the recipe from here.
TO MAKE THE SALAD:
- Into a large mixing bowl, transfer the coohalved radish, feta cheese, chopped onions, basil leaves. For the dressing, into a small bowl, take the olive oil, salt, ground black pepper, lemon juice and whisk them until mixed.
- Tear the basil leaves, combine all the ingredients in the mixing bowl. Drizzle the dressing onto the bowl. Using 2 spoons each on one hand, gently combine until well coated.
- Serve immediately. Done!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!!