Pizzeria

If you’re looking for a nutritious and satisfying dish that’s both hearty and vibrant, this Black-Eyed Beans Salad with Egg is the perfect choice. Packed with protein from the beans and eggs, and bursting with fresh flavors from crisp vegetables and zesty dressing, this salad strikes the perfect balance between healthy and delicious. Whether you’re planning a light lunch, a quick dinner, or a wholesome side dish, this recipe is as versatile as it is easy to prepare. Plus, it’s a great way to make the most of simple, everyday ingredients!

Ingredients:

• 1 cup black-eyed beans (cooked and cooled)

• 1 medium carrot (sliced thinly, approximately 1/2 cup)

• 1 medium tomato (sliced, about 1/2 cup)

• 1 small red onion (sliced into rings, about 1/3 cup)

• 2 tablespoons fresh cilantro (chopped)

• 2 eggs (lightly beaten)

• 2 tablespoons olive oil (divided)

• 1 tablespoon lemon juice

• Salt and black pepper (to taste)

Instructions:

1. Cook the black-eyed beans:

• If using dried beans, soak for at least 4 hours, then boil until tender. Let them cool completely.

2. Prepare the vegetables:

• Slice the carrot, tomato, and onion. Chop the cilantro.

3. Scramble the eggs:

• Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.

• Add the beaten eggs, scramble gently until cooked, and set aside.

4. Assemble the salad:

• In the same pan, add the cooked beans, carrot slices, tomato, and onion.

• Add the scrambled eggs on top of the mixture.

5. Dress the salad:

• Drizzle the remaining olive oil and lemon juice over the salad.

• Season with salt and black pepper.

6. Garnish and serve:

• Top with chopped cilantro. Serve warm or at room temperature.

This hearty salad with scrambled eggs adds protein and flavor, making it perfect for a wholesome meal.