Black-eyed beans salad

Black-eyed beans salad on a platter

A tasty dish, nutritious and light, great for summer and very simple to prepare, black-eyed beans mixed in tuna, boiled eggs, onion, olive oil, vinegar and chopped parsley.

Category: Leguminous, Recipes
Servings:: 4
Prep Time:10 m
Cook Time:40 m
Total Time:50 m
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, 4.00 out of 5)
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)


  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.
  2. In a bowl mix the chopped onion and the chopped parsley.
  3. 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
Nutrition facts
Serves 4
Per Serving:
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

Leave a Comment

Your email address will not be published. Required fields are marked *