This Black-Eyed Bean Salad is a yummy make-ahead salad perfect for potlucks, barbecues and picnics. The fried capers bring a great tangy crunch, and the cherry tomatoes add a sweet flavour. All tossed in a delightful basil caper dressing - so good! So why not give it a try for your next get-together?
If you have a summer get-together coming up, you’ll want to add this delicious black-eyed bean salad to your menu.
The fried capers bring a great tangy crunch, and the cherry tomatoes add a sweet flavour. Everything has been tossed in a delightful basil caper dressing that is just so good!
For more bean salad inspiration, try our exotic Moroccan Roasted Garbanzo Bean Salad, or for something fast and flavoursome, White Bean Salad.
Ingredients and Substitutions
- Black-eyed beans - form the base for this salad and are a healthy, nutritious, low-calorie source of vegetarian protein. They are also known as black-eyed beans, cowpeas or crowder beans. But honestly, any can of beans or even chickpeas would be great in this salad.
- Cherry tomato medley - used to add some sweetness and some bright colour.
- Banana pepper - capsicums/peppers and beans are a great combination, they add some crunch and have a sweet, mild taste. Use any peppers/capsicums that you can., you will need approximately a ¼ cup chopped.
- Red onion or a French shallot - for their deep purple colour and because they are sweeter and milder than other onions. Swap for any onion that you have, or if you are not a fan, just leave it out altogether.
- Fried capers - if you haven’t tried fried capers, then you are in for a real treat. They lose their brininess and developed a crisp and nutty flavour. As soon as they hit the hot oil, they “bloom” like crisp mini flowers. If you don't have the time to do this, you can leave them out and just add some pumpkin or sunflower seeds for some crunch.
- Basil caper dressing - this a tart and puckery dressing which is just wonderful with bland peas and sweet tomatoes. If you prefer something simpler and sweeter, try our lemon garlic vinaigrette or our basil balsamic dressing.
Consider Adding - some corn or some crumbled feta; they both work great in this salad.
How to Make It
Step 1 - How to Cook Dry Black-Eyed Beans
- Soak half a cup of beans in plenty of water overnight or why not do a cup or two to use in your salads throughout the week? Then the next day, drain and rinse them, then place them in a big pot, and if you want a flavour boost add a bay leaf.
- Then cover them with water by 8-10 centimetres (3-4 inches), bring to a boil, reduce the heat, add salt to taste and simmer gently until the peas are tender, about 30-50 minutes.
- They should retain their shape but easily get pressed between two fingers. Drain in a colander and rinse, then let them cool for a bit before using them in this salad.
Step 2 - Prepare Salad Ingredients
Drain your can of beans in a colander and rinse well under cold water (the water should run clear). Strain them well.
Wash your cherry tomatoes under cold running water, pat them dry and cut them in half.
Wash your capsicum, remove the seeds and core, then cut into rounds or chop into small dice for bell peppers.
Remove the papery skin from your onion, trim the ends, and then cut it into small dice.
Wash your basil, shake dry, strip the basil leaves from the stems then cut them into ribbons, our chiffonade post will show you how to do this step-by-step. Transfer everything to a large bowl.
Step 3 - Blitz Dressing
Place all the dressing ingredients into a small food processor.
Blitz the dressing until well combined; add 3-4 tablespoons of water to loosen if it is too thick.
Taste and adjust the seasonings in the dressing; if you find that it is too tart, then add a teaspoon of honey or maple syrup to sweeten it.
While this is a lot of dressing, it is great to dunk fresh bread into the juices. If you prefer, just use half and save the rest for another salad.
To make a half batch of dressing, you need 2 tablespoons each of olive oil, lemon juice and capers, half a cup of basil leaves, half a clove of minced garlic and if necessary, half a teaspoon of a sweetener such as honey or maple syrup.
Step 4 - How to Fry Capers
Drain a ¼ cup of capers and rinse well and pat dry, so they don't splutter too much in the oil.
Heat some olive oil (approximately 3-4 tablespoons in a small frypan until very hot, then add the capers (be careful of the hot oil - they will splatter slightly.
Cook for about two minutes, moving them around gently with a slotted spoon.
They should "flower" and look light brown and golden.
Then drain on paper towels to dry.
Step 4 - Assemble Your Salad
Place all the prepared ingredients in a large mixing bowl and season. Except for the crispy capers and basil ribbons, as we will use these as a garnish.
Pour the dressing over the salad and mix until the salad is well coated with the dressing. Taste and adjust seasonings to your liking.
Arrange the salad on a salad platter and garnish it with shredded basil and fried capers. Serve and enjoy!
Serving Suggestions 🍽
Black-eyed pea salad is ideal on its own, or you can serve it as a side at your next barbecue or make it for your next picnic - it travels well. It pairs well with most meats, poultry and seafood; I had mine with some fresh grilled tuna - yum!
This bright, fresh puckery salad pairs well with lamb it's bright flavours are perfect for cutting through the richness of the fatty lamb. Also, great with a store-bought charcoal/rotisserie chicken or with oily fish such as salmon or sardines.
Tips and Questions
Dry Beans vs. Canned
- There is no doubt that canned beans are just so much more convenient than the dried. In a few minutes, you have opened your can, rinsed them in your strainer, and you are good to go.
- However, my personal preference is to always invest the additional time it takes to prepare dried beans, as they are so much tastier and much more nutritious than anything you can get out of a can. Plus, they are much cheaper and therefore much better value.
- If you can, opt for beans that are sold loose in bins from specialty shops and some supermarkets, they tend to be a lot fresher and, therefore, a lot easier to cook. We all have a story of the bean that took forever to cook - and that relates directly to its freshness.
Do Black-Eyed Beans Need to Be Soaked Before Cooking?
While it is not essential to soak them before cooking, it can reduce the cooking time by half.
Are Black-Eyed Beans and Black-Eyed Peas the Same?
Black-eyed peas (a cowpea variety) and black-eyed beans are both types of legumes - they have edible seeds and pods, so you can use the terms interchangeably. In other words, they're basically the same thing!
Can Black-Eyed Bean Salad Be Made Ahead of Time?
- Chop up your veggies and herbs the day before and store them separately in the fridge. You can also make the dressing and keep it in a tightly-closed glass jar (bring it to room temperature before using, and add some water to loosen it if it has congealed in the fridge).
- Come serving time, just mix the beans, veggies and dressing together in your bowl and enjoy a nice, fresh salad!
How to Store the Leftover Salad.
Store it in an airtight container in your fridge, and it should last for three days or so.
Nutritional Snapshot
- So are black-eyed beans healthy?
- This nutritious salad is an excellent source of protein, fibre, vitamins, minerals, and antioxidants.
- Black-eyed beans provide a good source of protein and fibre, as well as essential vitamins and minerals like folate, magnesium, and iron.
- The cherry tomatoes, banana peppers, basil, and red onion are all rich in antioxidants, which can help protect cells from damage and support overall health.
- The basil caper dressing adds a burst of flavour to the salad; also rich in antioxidants and low in fat and sugar.
- Overall, this salad provides a nutritious and delicious way to get some essential nutrients in your diet.
More Bean Salad Recipes
Recipe Card
Ingredients
- 400 grams black-eyed beans - one can 14 ounces
- 500 grams cherry tomato medley - 1 large punnet, 17.64 ounces or 4 cups
- 1 medium green banana pepper - or half a green pepper/capsicum, 1.6 ounces or ¼ cup chopped
- ½ Medium red onion or 1 French shallot
- Sea salt and cracked black pepper
- 1 cloves garlic, minced
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 cup basil leaves, torn
- ¼ cup capers, drained and well rinsed
- 1 teaspoon honey or maple syrup - this is optional and will depend on how tart your dressing is (not included in nutritional breakdown)
- ¼ cup basil leaves, chiffonade2
- ¼ cup capers, drained and well rinsed
Instructions
- Drain your can of beans in a colander and rinse well under cold water (the water should run clear).
- Wash your cherry tomatoes under cold running water, pat dry and cut in half.
- Wash your capsicum, remove the seeds and core, then cut itno rounds or a small dice.
- Remove the papery skin from your onion, trim the ends, then cut into small dice.
- Place all the dressing ingredients into a small food processor and blitz until well combined, add 3-4 tablespoons of water to loosen if it is too thick.
- If you find that your dressing is too tart and puckery at this point then you could add a teaspoon of hone or maple syrup to sweeten it.
- Drain a ¼ cup of capers, rinse well and pat dry so they don't splutter too much in the oil.
- Heat some olive oil (approximately 3-4 tablespoon in a small frypan until very hot.
- Carefully add the capers and cook for about two minutes, moving them around gently with a slotted spoon.
- They should "flower" and look light brown and golden, then drain on paper towels to dry.
- Pour the dressing over the salad and mix until the salad is well coated with the dressing. Taste adjust seasonings to your taste.
- Arrange the salad in a salad platter and garnish with the shredded basil and fried capers. Serve and enjoy!
Video
Notes
- While this is a lot of dressing, it is great to dunk fresh bread into the juices. If you prefer, just use half and save the rest for another salad.
To make a half batch of dressing, you need 2 tablespoons each of olive oil, lemon juice and capers, half a cup of basil leaves, half a clove of minced garlic and if necessary, half a teaspoon of a sweetener such as honey or maple syrup. - Chiffonade is a slicing technique where leafy green vegetables and herbs, such as spinach, basil, sorrel, etc., are cut into long, thin strips. To do this, stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.
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