Sea Beans Salad

Hello Dear Friends,

Our return to Istanbul was delayed one more day due to the unfinished business at the cottage. So, I bought my laptop and started working on the balcony :) I wanted to share with you the black-eyed pea salad, which is one of the recipes that I kept waiting before I was buried in the project and mail traffic.

Normally the kidney bean in this recipe I prepare it plain like I am, but lately, when I add walnuts and some tomatoes, I realized that I like the taste more.

For those who have seen it before but never prepared it at home, I prepared a step-by-step photo post on how to sort it out. How to Extract Sea Beans? You can find the details in my post.

Soon I will share with you how to extract it with a video.

Note: You don't need to add salt to the sea cowpea. After boiling, give it a taste whether or not to add it.

Love…

Ingredients for Sea Bean Salad Recipe

• 1 bunch of sea beans
• 1 medium tomatoes
• 5-6 walnuts
• 2 cloves of garlic
• 5 tablespoon of olive oil
• juice of half a lemon or 2-3 tablespoons of vinegar
• 1 liters of water

How to Make Sea Chickpea Salad Recipe?

1. Wash the sea cowpeas in 1-2 waters and cut off the roots, if any. Bring water to a boil in a large pot and boil the black-eyed peas for about 7-8 minutes until they turn dark bright green.
2. Take the cooked cowpeas out of the pot with the help of a colander with the help of a strainer and put them in a bowl with cold water (this way they will retain their green color).
3. Remove the bones of the boiled cowpeas (hold the branches close to the stems, pull them towards you one by one and take the green parts that come out of the bowl.)
4. Chop the tomato into cubes, chop the walnuts with a knife and add to the sea beans.
5. Mix olive oil with crushed garlic and vinegar, mix it with the sea beans you bought in a salad bowl and serve.