Salad with Black-eyed Beans

SERVINGS 4-6

PREPARATION TIME 30 MINUTES

INGREDIENTS

1. 250g dried black-eyed beans, cleaned
2. ½ garlic clove
3. 1 bay leaf
4. 125g rice for pilaf
5. 1 barley rusk
6. ½ onion, finely chopped
7. ¼ bunch mint
8. ½ bunch parsley
9. Zest and juice from 2 limes
10. 5 tbsp olive oil
11. Salt
12. Pepper
13. 1 red pepper
14. 250g feta cheese
15. Yogurt (optional)

INSTRUCTIONS

1. Place the beans in a bowl with a good pinch of salt and plenty of water, then cover with plastic wrap and refrigerate to soak for at least 6 hours.
2. Boil the rice by placing it in a pot with plenty of salted water for 10 minutes. Drain and set aside to cool.
3. Once the beans have soaked, drain them and discard the water. Place them in a pot with fresh water, add 1 bay leaf, and boil for 15 minutes. Once ready, drain the beans and let them cool.
4. In a food processor or mortar and pestle, add olive oil (about 50 ml), half a garlic clove, and blend very well.
5. Take a very large bowl and pour in the oil with the garlic.
6. Add the remaining ingredients to the bowl: onion, lime zest, and lime juice.
7. Cut the red pepper into cubes after removing the seeds, finely chop the parsley and mint, and mix everything very well.
8. Break the rusk into medium pieces and sprinkle them with a little extra olive oil, salt, pepper, and mix well. Add the beans and rice (cold) and mix thoroughly. Finally, add crumbled feta cheese and mix gently.
9. Serve optionally with yogurt (1 tbsp yogurt per serving).