Try your hand at a truly unique Mediterranean Diet Recipe: Black Eyed Beans And Avocado Salad. You’ll enjoy this fresh tasting recipe for lunch or a light dinner. And, enjoy the benefits of a protein and super-food packed meal. You can serve this warm or at room temperature. This salad also goes quite well as a side dish with chicken or fish.
Photo Credit: Christine Dutton
Black Eyed Beans And Avocado Salad (Crete)
Ingredients
- 4 cups water
- 1 pound Black Eyed Beans And Avocado Salad (Crete)
- 3 scallions, chopped
- 2 tomatoes, cut into cubes
- 1/2 cup parsley, chopped
- 2 avocados, cut into small pieces
- 1/2 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Drain and rinse soaked beans. Bring beans and 4 cups of water to a boil and continue to simmer until beans are soft. Drain into a colander.
- In a big salad bowl, mix the scallions, tomatoes, parsley, avocados and the beans.
- In a jar, shake lemon juice and olive oil. Add this to the bowl. Toss well. Salt and pepper to taste.
Nutrition
Calories: 211kcalCarbohydrates: 7gProtein: 2gFat: 21gSaturated Fat: 3gSodium: 14mgPotassium: 366mgFiber: 4gSugar: 2gVitamin A: 691IUVitamin C: 21mgCalcium: 22mgIron: 1mg
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About the Author: Koula Barydakis
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.
