Ingredients
- 300g black-eyed beans
- 10 small broccoli florets
- 10 small cauliflower florets
- 1 large carrot
- 1 small eggplant, diced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2–3 garlic cloves, finely chopped
- Salt
- Pepper
- Olive oil
Instructions
- Cook the Beans
Rinse the beans thoroughly and place them in a pot with plenty of water and a pinch of salt.
Boil them for 40–45 minutes, until they are tender but not mushy.
Drain the beans in a colander and set aside. - Sauté the Vegetables
Heat olive oil in a skillet over medium heat.
Lightly salt the vegetables, and sauté them in stages, starting with the firmer ones (e.g., carrots, broccoli, cauliflower) to ensure even cooking.
If you prefer the vegetables softer, add 20–30ml of water and let them simmer until the liquid is absorbed. - Combine the Ingredients
Place the cooked beans in a salad bowl, top with the sautéed vegetables, and gently toss to combine.
For extra aroma, drizzle with a little raw olive oil before serving.
This vibrant salad combines the hearty texture of black-eyed beans with the crispness of sautéed vegetables. It’s a delicious, healthy option for any meal, packed with nutrients and flavor. Enjoy it as a main dish or a side – either way, it’s sure to impress!
