Follow these steps to make your Greek Black-Eyed Bean Salad:

Prepare the Beans: If using dried beans, soak them overnight, then cook according to package instructions until tender. Drain and let cool. If using canned beans, simply drain and rinse them.
Mix the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives.
Add the Beans: Add the cooked or canned black-eyed beans to the vegetable mixture.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper.
Combine Everything: Pour the dressing over the salad and toss gently to combine. Add the crumbled feta cheese and fresh parsley, and mix lightly.
Chill and Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
Kitchen Equipment Needed
Large mixing bowl
Small bowl
Whisk
Cutting board
Knife
Measuring cups and spoons
Tips and Shortcuts
Canned Beans: Use canned black-eyed beans for a quicker preparation.
Uniform Chopping: Chop the vegetables uniformly for a pleasing presentation.
Marinating: Let the salad sit for a few hours or overnight for an even better flavor.
Recipe Swaps and Variations
Vegan Option: Omit the feta cheese or use a vegan cheese alternative.
Protein Boost: Add some cooked quinoa or chickpeas for extra protein.
Herb Variations: Try adding fresh dill or mint for a different flavor profile.
Storing Leftovers
Store any leftover Greek Black-Eyed Bean Salad in an airtight container in the refrigerator for up to 3 days. The salad tastes even better the next day as the flavors continue to meld.

Food and Drink Pairings
This salad pairs well with a variety of dishes and drinks:

Main Courses: Grilled chicken, fish, or lamb.
Bread: Serve with warm pita bread or crusty baguette.
Drinks: A chilled glass of white wine, such as Sauvignon Blanc, or a refreshing iced tea.

Frequently Asked Questions (FAQ)
Q: Can I use other beans instead of black-eyed beans? A: Yes, you can substitute black-eyed beans with chickpeas, cannellini beans, or any other beans you prefer.

Q: Is this salad gluten-free? A: Yes, this Greek Black-Eyed Bean Salad is naturally gluten-free.

Q: How can I make this salad spicier? A: Add some diced jalapeños or a sprinkle of red pepper flakes to give it a spicy kick.

Q: Can I prepare this salad in advance? A: Absolutely! This salad can be made a day in advance and stored in the refrigerator. The flavors will develop even more over time.

Conclusion and Call to Action
We hope you enjoy making and savoring this Greek Black-Eyed Bean Salad as much as we do! It’s a simple, nutritious, and delicious addition to your recipe collection. Don’t forget to share this recipe with your friends and family. If you loved this recipe, be sure to subscribe to our blog for more mouthwatering recipes and cooking tips. Happy cooking!

Follow these steps to make your Greek Black-Eyed Bean Salad:

Prepare the Beans: If using dried beans, soak them overnight, then cook according to package instructions until tender. Drain and let cool. If using canned beans, simply drain and rinse them.
Mix the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives.
Add the Beans: Add the cooked or canned black-eyed beans to the vegetable mixture.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper.
Combine Everything: Pour the dressing over the salad and toss gently to combine. Add the crumbled feta cheese and fresh parsley, and mix lightly.
Chill and Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
Kitchen Equipment Needed
Large mixing bowl
Small bowl
Whisk
Cutting board
Knife
Measuring cups and spoons
Tips and Shortcuts
Canned Beans: Use canned black-eyed beans for a quicker preparation.
Uniform Chopping: Chop the vegetables uniformly for a pleasing presentation.
Marinating: Let the salad sit for a few hours or overnight for an even better flavor.
Recipe Swaps and Variations
Vegan Option: Omit the feta cheese or use a vegan cheese alternative.
Protein Boost: Add some cooked quinoa or chickpeas for extra protein.
Herb Variations: Try adding fresh dill or mint for a different flavor profile.
Storing Leftovers
Store any leftover Greek Black-Eyed Bean Salad in an airtight container in the refrigerator for up to 3 days. The salad tastes even better the next day as the flavors continue to meld.

Food and Drink Pairings
This salad pairs well with a variety of dishes and drinks:

Main Courses: Grilled chicken, fish, or lamb.
Bread: Serve with warm pita bread or crusty baguette.
Drinks: A chilled glass of white wine, such as Sauvignon Blanc, or a refreshing iced tea.

Frequently Asked Questions (FAQ)
Q: Can I use other beans instead of black-eyed beans? A: Yes, you can substitute black-eyed beans with chickpeas, cannellini beans, or any other beans you prefer.

Q: Is this salad gluten-free? A: Yes, this Greek Black-Eyed Bean Salad is naturally gluten-free.

Q: How can I make this salad spicier? A: Add some diced jalapeños or a sprinkle of red pepper flakes to give it a spicy kick.

Q: Can I prepare this salad in advance? A: Absolutely! This salad can be made a day in advance and stored in the refrigerator. The flavors will develop even more over time.

Conclusion and Call to Action
We hope you enjoy making and savoring this Greek Black-Eyed Bean Salad as much as we do! It’s a simple, nutritious, and delicious addition to your recipe collection. Don’t forget to share this recipe with your friends and family. If you loved this recipe, be sure to subscribe to our blog for more mouthwatering recipes and cooking tips. Happy cooking!