Easy Lunch Meatless Monday Salad Vegan Vegetarian

Black Eyed Bean Salad

Black Eyed Bean Salad

Here is a Pretty easy recipe for Meatless Monday or as a nice side dish.     I grew up on it, my mother used to make it at least once a week to my very fussy eater dad and I added just a few more spices to extra taste.

Don’t use canned beans, it’s just not the same and they are way too soft.  

Dried beans can take a while to cook and the younger the grain the less it takes to cook – it varies quite a bit so you will have to keep an eye on it after 20min of cooking to make sure it won’t overcook.   

If you have a pressure cooker you don’t even need to leave it soaking – 15 min counting when the pressure started and you are done.

As any very simple recipe, the quality of the ingredients will make a huge difference in the final result, make sure everything is fresh and that you have a good quality olive oil.

Black Eyed Bean Salad
Serves: | Time:  1h plus Overnight soaking  | Cost:  $ | Difficulty: Easy 
Author: Rachel Elich


  • 1 Cup Black Eyed Bean (raw)
  • 1 Small Onion finely sliced
  • 1/2 Red Capsicum (Bell Pepper) cubed
  • 1 Tomato seeded and cubed
  • 1 Teaspoon Cumin
  • 1 Pinch Cayenne Pepper
  • 1/2 Cup Coriander Chopped
  • 1/8 Cup Olive Oil
  • 1/2 Teaspoon Kosher Salt or to Taste
  • Black Pepper to Taste


  1. Soak the beans in water for about 8 hours (overnight)
  2. Drain the beans and rinse it well  a couple of times
  3. Put the Beans in a pan and cover with about three fingers of water on the top of the bean level
  4. Bring it to boil over high heat, reduce the heat and let it cook for about 30-40 until the beans are cooked but still firm and holding the shape
  5. Drain the beans and put them in a large bowl
  6. Stir in all other ingredients while the beans are still hot. 
  7. Mix well with a spoon to make sure all beans are covered with the spices
  8. Serve it at room temperature or cold


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