Name: Warm black-eyed bean salad with rocket & dill
Yield: Serves 4
Cuisine: Greek
Ingredients: 10–12 black olives; juice of 1 lemon, or to taste; small cos or romaine lettuce leaves, to serve; 150 ml/¼ pint/⅔ cup extra virgin olive oil; 45–60 ml/3–4 tbsp chopped fresh dill; large handful of fresh rocket/arugula leaves, chopped if large; 5 spring onions/scallions, trimmed and sliced into rounds; salt and ground black pepper; 275 g/10 oz/1½ cups black-eyed beans/peas

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Mavromatika fasolia salata is an easy dish, as black-eyed beans do not need to be soaked overnight. By adding spring onions and loads of aromatic dill, it is transformed into a refreshing and healthy meal. It can be served hot or at room temperature.

Ingredients

275 g/10 oz/1½ cups black-eyed beans/peas
salt

Method

Thoroughly rinse the beans and drain them well. Tip them into a pan and pour in cold water to just cover them. Slowly bring them to the boil over a low heat. As soon as the water is boiling, remove the pan from the heat and drain the water off immediately.