Black-eyed Bean Salad with Sun-dried Tomatoes

Spring is a time to shift the longer cooking styles of winter to lighter methods that assist in the release of proteins and fats stored in the liver during the cold months. Feel the energy of Spring with this fresh, light seasonal recipe.

Serves 4 people

Ingredients

1 cup dried black-eyed beans or navy beans (soaked for 8 hours) Rinse beans after soaking

* 1 can or jar of black-eyed beans or navy beans can be heated through as an alternative to cooking from scratch

5 cups water

½ teaspoon sea salt

1 carrot (peeled and left whole)

1 onion (peeled and left whole)

1 cob corn, cooked and kernels removed or one small can drained

½ red pepper diced

4 whole green onions

⅓ cup sun-dried tomatoes

¼ cup chopped parsley

Vinaigrette

2 tablespoons whole-grain mustard

1 tablespoon lemon juice

3 to 4 tablespoons balsamic vinegar

⅓ cup extra virgin olive oil

1 teaspoon sea salt

Freshly ground pepper to taste

1 tablespoon shoyu or tamari

In a medium saucepan, combine the drained beans with the water and add the carrot, plus the onion. Bring to a boil; skim off any foam that rises, and then reduce heat to low and cook beans covered for approximately 40 - 45 minutes. Beans must be soft but not mushy. Five minutes before the end of the cooking time add the ½ teaspoon salt. (If beans are salted at the beginning of cooking it will take twice as long to cook). Once cooked, drain beans and set aside. Discard carrot and onion.

To make the vinaigrette: While the beans are cooking, place all the vinaigrette ingredients into a screw-top jar or a small bowl. Shake or whisk to blend well.

Slice the spring onions thinly and slice the tomatoes into thin strips. Combine the spring onion, corn, capsicum, tomatoes and parsley into a bowl. Mix through.

Next add the beans and pour the dressing over the top. Mix the beans through and set aside for one hour before serving. Best served at room temperature.  

Photo: Thank you Cottonbro — Pexels