Sea Beans Salad Recipe
The sea cowpea, which grows after the flow of water, is very delicious with its sour-salty taste and is a healthy food thanks to the vitamins and minerals it contains. Especially in the Aegean region, it is served as an appetizer by being boiled with garlic and flavored with olive oil and lemon. Let the smell of the sea come to your table with the sea cowpea with its own special taste. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 30 min.
🕐 Cooking: 10 min.
| For the meal: | ||||
|---|---|---|---|---|
| Sea cowpea (Fresh) | 2 | Bunch | ||
| Water | 5 | Cup | ||
| Rock Salt | 1 | Tsp (large) | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Dry Onion (Medium size) | 1 | Qty | ||
| Salt (Thin) | 1 | Tsp | ||
| Garlic (crushed) | 5 | Clove | ||
| Lemon Juice (Fresh-squeezed) | 1 | Qty | ||
| Olive Oil (Extra Virgin) | 1 | Half Cup | ||
| For the Service: | ||||
|---|---|---|---|---|
| Lemon (Sliced) | 1 | Qty | ||
Instructions:
-
Cleanse the kidney beans, if any, from their roots, boil them in plenty of salty water for about 10-15 minutes until they can be stripped of their spines, drain them and put them in a bowl full of ice water.
-
You can prepare the dressing for the salad until the black-eyed peas have cooled. Saute finely chopped onions and garlic in olive oil until golden brown and leave to cool.
-
Separate the cowpeas from their garbage and put them in a mixing bowl. Add the roasted onions and garlic, olive oil, freshly squeezed lemon juice and a teaspoon of salt and let them rest for at least 1/2 hour in the sauce.
-
Serve your salad cold, garnished with lemon slices, walnuts or netted almonds, if desired. Bon Appetit!
Salad Appetizer Vegetable Olive Oil Based
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