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.
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Black-eyed beans
● Canned tuna
● Onion
● Eggs
● Parsley
● Olive oil
● Vinegar
● Salt
● Pepper
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE BLACK-EYED BEANS SALAD:
Step 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: In a bowl mix the chopped onion and the chopped parsley.
Step 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.
YOU MAY ALSO LIKE:
● Scrambled eggs with tuna
● Octopus salad
● Spaghetti with tuna, corn and mushrooms
● Chickpeas and cod salad
● Stuffed tomatoes with tuna
● Tuna salad
● Tuna with mayonnaise
● Cod salad with Portuguese cornbread
● Cod with black-eyed beans
Follow us on FACEBOOK, INSTAGRAM, PINTEREST, YOUTUBE and TWITTER for more tasty recipes!
Black-eyed beans salad
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.
(5 votes, 4.20 out of 5)
Ingredients
- 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)
Directions
- 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.
- In a bowl mix the chopped onion and the chopped parsley.
- 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.
