If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest. A few days ago I shared the recipe for a very easy vegan black-eyed pea salad, and today I am sharing the recipe for a vegetarian Greek-style black eyed bean salad. This creamy lemony salad is very easy to make and is perfect for potlucks and picnics. Its refreshing flavors are loved by everyone. Cook until 3 whistles of the pressure cooker on a medium flame. 1 cup of dried beans will yield around 2 cups of cooked beans. Black-eyed peas get cooked faster than other beans like kidney beans or chickpeas. So cook them for a lesser time. Also, in the salad, we don’t want mushy beans. They should retain their shape but easily get pressed between two fingers. Allow the beans to reach room temperature then strain them before adding to the salad. You can serve it with a warm bread of choice on the side. Or, just serve it on top of lettuce. It can also be served with a couscous, quinoa, or rice dish with it. This salad goes well with almost every Greek main dish. If you want to do some preparation in advance, cook the beans and refrigerate them. They will be fine for 3-4 days. The dressing can also be made a day in advance. Add the remaining ingredients only on the day when you plan to serve this salad. It’s one of the most frequently eaten beans from the Himalayan region of India where I come from (Uttarakhand). And, I have seen people living a very healthy life there. Though this bean is not the only reason for that. So, I also consider it a very nutritious protein-rich vegan ingredient and cook it regularly in my kitchen. However, if you are interested in more researched information from qualified sources, you can check the health benefits of black eyed peas from sites like this.
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