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Black Eyed Bean Salad

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Submitted by: nottoosoupy

 

Black beans, black eyed peas, and green beans in a Dijon vinaigrette.
 

Ingredients

  • 2 cups fresh green beans
  • 1 can black eyed peas
  • 1 can black beans
  • 1 large clove garlic
  • 1 shallot or small red onion
  • 3 Tbsp chopped fresh parsley
  • 1 tsp dried thyme or 1 Tbsp chopped fresh thyme
  • 1 Tbsp Dijon mustard
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp white vinegar
  • Salt and pepper to taste

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Method

Drain peas and beans in colander, and rinse if necessary. Chop green beans in thirds after taking off ends. Steam green beans until just done, al dente, and a bright green color. Immediately immerse in cold, even icy, water to stop cooking. Mix olive oil, vinegar, Dijon mustard, chopped garlic, chopped shallot, salt, pepper, thyme and parsley in a large bowl. Add drained peas and beans to dressing and mix well, but gently. Last add green beans and toss lightly to coat. Top with fresh parsley and thyme sprigs and serve at room temperature.

 

Notes: Delicious with German potato salad and steak or chops. This dish is also perfect to bring on a picnic or to a potluck party. It keeps well in the fridge for days, and the beans just absorb more dressing flavor as time goes by. Be sure to serve at room temperature. You could also add other vegetables, like carrots or cherry tomatoes, for color if you choose. Adding kalamata olives and feta and substitute oregano for the thyme gives it a Greek flare. Goes great with lamb this way.

 

Number of Servings: 6

 

Submitted by: nottoosoupy ()

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