Black-eyed beans salad

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m
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A tasty dish, nutritious and light, great for summer and very simple to prepare, black-eyed beans wrapped in tuna, boiled eggs, onion, olive oil, vinegar and chopped parsley.

Units: Metric (Units: US)


  • 500 grams (17 1/2 ounces) black-eyed beans
  • 350 grams (12 1/3 ounces) canned tuna
  • 1 large onion
  • 4 eggs
  • Parsley (to taste)
  • Olive oil (to taste)
  • Vinegar (to taste)
  • Salt (to taste)
  • Pepper (to taste)


    Step 1

    1. Cook the black-eyed beans in a pan with water seasoned with salt. Cook the eggs in another pan. When the eggs are cooked, remove the peel, cut them into round slices and set aside.

    Step 2

    1. In a bowl mix the chopped onion and the chopped parsley.

    Step 3

    1. Drain the beans and mix in the shredded tuna. Season with a little salt and pepper, garnish with the egg slices and drizzle with olive oil and a little vinegar. Sprinkle with the onion mixture and serve immediately.

Black-eyed beans salad | Food From Portugal

Black-eyed beans salad

Nutrition facts per serving (4 servings)

Calories: 333

Total Fat: 12.5 g(19%)

Saturated Fat: 3 g(14%)

Cholesterol: 191 mg(64%)

Sodium: 171 mg(7%)

Total Carbohydrate: 20.5 g(7%)

Protein: 35.5 g

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, 4.25 out of 5)


Black-eyed beans salad | Food From Portugal

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