Beans are the star of this summer salad.
Beans are somewhat of a nutritional miracle worker.
Along with being an excellent source of protein, they’re packed with fiber and other plant-based nutrients. Plus, they’re extremely low in fat, can prolong the feeling of fullness after a meal, and can help control blood sugar levels.
Many people are hesitant to cook with beans because they think of the dry ones, which can require soaking overnight and, depending on the variety, lengthy cooking on the stove. But canned beans are a convenient must-have for any healthy pantry.
Beans keep their nutrients during the canning process.
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Besides being nutritional dynamite, canned beans are available in numerous shapes, sizes and flavors, making them a favorite among gourmet cooks. They can usually be found alongside the canned vegetables at the grocer, but be sure to check the ethnic aisle as well for some of the less common varieties.
Always rinse and drain canned beans before using them to remove excess salt and indigestible sugars that are in the cloudy liquid.
Because they’re so rich in protein, beans can replace some or all of the meat called for in many dishes. They also can be puréed (with seasonings) to make quick dips and spreads. Or simply add some to a salad for extra protein, flavor and texture.
This summery salad stars black-eyed peas, a bean named for a prominent black spot. Chock-full of fresh tomatoes and parsley, and tossed in a lemony dressing, the dish is reminiscent of a Middle-Eastern tabbouleh salad, but much more satisfying and nutritionally balanced.
Served as a main or side dish, black-eyed peas, tomato and parsley salad is a deliciously cool addition to any summer meal and perfect for breaking the Ramadan fast.
Black-Eyed Peas, Tomato and Parsley Salad
Makes 6 servings
1/4 cup lemon juice
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
2 cans (15 1/2-ounce) cans black-eyed peas
1 small red onion, quartered and thinly sliced
1 pint cherry or grape tomatoes, halved
3/4 cup coarsely chopped flat-leaf parsley, plus a few sprigs for garnish
1. In a medium bowl, combine the lemon juice, garlic, sugar, Dijon mustard, salt and pepper. While whisking, drizzle in the olive oil. Whisk until completely emulsified. Add the black-eyed peas and red onion. Toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. In a large serving bowl, combine the tomatoes, parsley and marinated black-eyed pea mixture. Toss thoroughly to coat. Season with additional salt and pepper. Serve garnished with parsley sprigs.
Seattle Times Food Editor’s note: I thought this dressing needed a little more flavor so I added 2 tablespoons of balsamic vinegar.