Black eyed peas salad
The monks recipe is full of leguminous dishes as they can be a worthy substitute for meat, since they are very rich in proteins. Here is an easy, cool and nutritious salad with black-eyed beans that will surprise you with taste. An authentic recipe from the Orchard of Panagia that has the signature of the late mink and cook Epifanios. A salad that he likens in his book Cookery of Saint Prussa to the mosaic floor of a Byzantine church, due to its multi-color. Try this fasting monastic salad that is rich in vegetable fiber and very easy to make since black-eyed beans do not need soaking.
We rinse our beans well and remove any stones that may be present.
We boil our beans until they start to pop but do not start to mushy.
Meanwhile, we wash, clean and chop the onions, dill and parsley.
When we are sure that the beans have boiled by tasting them, we remove them from the heat and strain them.
We put the beans in a large salad bowl and add all the other ingredients.
We mix very well and if necessary correct the taste by adding something.
Our salad is ready.
If we don't have spring onions we can replace them with 1-2 very finely chopped onions.
This salad can also be made in its unoiled version, simply omitting the olive oil.
It is better to consume it after it has been left for 1-2 hours in the fridge to allow the ingredients to bind together.
