Serving: Pair this salad with warm pita bread, hummus, or a side of roasted vegetables for a complete Mediterranean-inspired meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as the dressing may settle.
Variations:
Protein Boost: Add a handful of cooked quinoa or bulgur for extra heartiness.
Nutty Crunch: Sprinkle toasted pine nuts or slivered almonds on top before serving.
Spicy Kick: Add a pinch of red chili flakes or diced jalapeños for a hint of heat.
Herbal Swap: Replace parsley or dill with fresh mint or basil for a different flavor profile.
FAQs:
Q: Can I use dried black-eyed beans instead of canned?
A: Absolutely! Cook dried black-eyed beans by soaking them overnight, then boiling until tender. Use about 1 cup of dried beans to yield 2 cups of cooked beans.
Q: What’s a good substitute for black-eyed beans?
A: If you don’t have black-eyed beans, you can substitute with chickpeas, cannellini beans, or navy beans.
Q: Can I make this salad ahead of time?
A: Yes! This salad tastes even better the next day as the flavors meld together. Just store it in the fridge and add the feta right before serving.
This Greek Black-Eyed Bean Salad is a perfect blend of freshness, flavor, and nutrition. Whether for a quick lunch, a side dish, or a contribution to a potluck, it’s sure to be a crowd-pleaser. Enjoy the taste of the Mediterranean with every bite!
