LOUVI - Black-eyed Bean Salad

This is a healthy wholesome tasty warm vegetable salad perfect for summer evenings. It is a vegetable dish with black eyed beans, courgette and other veggies available. I’ve added some potatoes which is also commonly integrated. dish served in Cyprus originally because the ingredients are easy and inexpensive but also because it’s extremely easy to prepare.

It’s vegan if you leave the added tuna out, high in protein, fibre, iron, calcium, folic acid and vitamin C. It’s also low calories and low fat. It is perfect if you’re looking for an easy to prepare, healthy meal for those hot evenings which is budget friendly this is perfect.

It can be served with slice of bread, perfect for soaking the tasty juices up, or your choice of fish or meat. I’m partIla to adding some canned tuna to top as it complements the dish well.

The beans can be prepared by soaking the dry beans in cold water for 2 hours or ideally overnight if possible however this recipe uses canned beans. I hear you say it . . . not because I’m lazy! but like most of us I don’t have time most days and it can be easily picked up from the supermarket on your way home.

The potatoes would ideally buy to prepare this is the famous Cyprus potato 😁, however any other waxy potatoes are good as well even halved new potatoes.

INGREDIENTS

• 2 Large courgettes chopped into 2cm cubes (approximately)
• 2 cans of black eyed beans drained
• 1 Brown onion
• 2 medium potatoes
• 4 Lemons divided
• 90 ml Extra virgin olive oil
• 1 Stock cubes (vegetable or chicken) dissolved in 1.5ltrs hot water
• 1 tsp Table salt
• Fresh parsley (small bunch)

OPTIONAL TOPPINGS

• Sliced black olives
• Shredded chicken breast
• Canned tuna chunks
• perfect with a side of olive bread!

METHOD

Dice peel and cut the vegetables into 2cm chunks

In a large pan add 1.5ltrs of salted water. Bring to the boil and add the potatoes. Simmer on a medium heat for 15 minutes.

Whilst simmering cut the lemons in halves and squeeze the juices into a separate glass or container. Retain the rind.

Roughly chop the fresh parsley 

Once the potatoes are partially cooked add in the courgette, onion, stock cube and add in the lemon rind. Bring to the boil and simmer for 10 minutes.

Whilst the pan is on the stove drain and rinse the canned beans. Add in the beans and some of the chopped parsley after the 10 minutes and bring back to a rolling boil.

Remove the pan from the heat and set aside.

With a slotted spoon serve into a bowl or deep serving dish. Spooning a small amount of the stock over the veggies as well.

*If using - Add the drained canned tuna on top and toss into the salad.

Drizzle over the olive oil some lemon juice salt and top with some fresh chopped parsley and enjoy. Try with your own toppings or some tiger bread to soak all them tasty juices!