Market Bean Salad Recipe
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Market Bean Salad Recipe: Loaded with black-eyed peas, field peas, sprouted lentils and tomatoes this is an easy Bean Salad with amazing taste and texture.
Hello Gorgeous! Oh… Did you think I was talking to you?! I was. I mean, I was talking to this Bean Salad Recipe, but you are gorgeous too.
And you will feel gorgeous when you partake of this super clean, healthy, nutrient-packed Bean Salad Recipe that tastes fabulous and is pure textural bliss.
In fact, when Lt. Dan ate it, he told me it was a work of textural genius. …I can’t make this stuff up, people. Those were his words.
Bean Salad Recipe Ingredients
Here’s what you’re going to need to make this fresh and delicious salad.
Black-Eyed Peas, White Acre Peas (Field Peas), Mixed Sprouted Sweet Peas, and Lentils – SO many legumes! These are great sources of protein and amino acids for vegetarians, vegans, and anyone who just doesn’t eat a lot of meat!
Red Onion, Garlic, Parsley, Olive Oil, and Apple Cider Vinegar – These all add a little punch of flavor to the salad.
Cherry Tomatoes – Gorgeous sweet tomatoes to top the whole salad off! Find fresh ones in your garden, at the Farmer’s Market or just buy them from the store.
Now let’s look at how to assemble this beautiful salad.
Peas Versus Beans
I started with tender cooked black-eyed peas and field peas. Then I added raw sprouted mixed sweet peas and lentils that you can find in the produce department, next to the alfalfa sprouts.
Sounds like a whole lot of peas (not beans) in this salad recipe, doesn’t it?
Well if you were wondering, peas and beans are essentially the same things… All legumes.
Field peas also go by “white acre peas” and you can find them fresh, canned and frozen.
Then a mixed in chopped red onion, garlic, flat leaf parsley, grassy olive oil, and a kiss of apple cider vinegar for punch.
And if that weren’t enough, I topped this Market Bean Salad Recipe with the most beautiful cherry tomatoes I’ve seen all season. The sweet tomatoes offer a cool juicy note to each crunchy bite.
Out of Season Tomatoes?
If you’re making this when cherry tomatoes are out of season, try Hot House Tomatoes which are also pretty sweet.
How To Make Bean Salad
(For full recipe with measurements see the recipe card below)
Place a large pot of water over high heat and bring to a boil. Salt the water liberally, then add the black-eyed peas. Simmer then add the white acre peas and simmer another again, until both are soft and tender. Drain the peas in a colander and rinse under cold water to bring the temperature down. Shake to remove excess water.
Place the cooked peas (beans) in a large mixing bowl. Add the sprouted peas, red onion, garlic, parsley, vinegar, and oil. Toss, then salt and pepper to taste and toss again.
Cut the large cherry tomatoes in half and leave the small tomatoes whole. When ready to serve, pour the bean salad out on a serving platter the top with the cherry tomatoes.
Seriously, guys… I love this Market Bean Salad Recipe.
So much so, that I’ve eaten the leftovers for lunch and breakfast the last couple days. I’m not obsessed…
Okay, I’m obsessed.
This is a healthy new staple in our house, and once you try it, I think you will feel the same.
See The Recipe Card Below For How To Make This Market Bean Salad Recipe. Enjoy!
other salad recipes you might like:
- Chunky Mediterranean Quinoa Salad
- Healthy Rainbow Chopped Salad
- The Breakfast Salad
- Gnocchi and Wilted Spinach Salad
- Fennel Salad with Roasted Beets and Shaved Asparagus
- Fried Calamari Salad with Caperberries
- Stacked Tomato Salad
- “The Man” Steak Salad
- Seared Scallop Watermelon Salad
- Roasted Shrimp Salad with Buttermilk Dressing
Market Bean Salad Recipe
- 1 pound black eyed peas, raw or frozen
- 1/2 pound white acre peas (field peas), raw or frozen
- 1/2 pound mixed sprouted peas and lentils
- 1 pint ripe cherry tomatoes
- 1/2 small red onion, chopped
- 2 cloves garlic, minced
- 1/3 cup flat leaf parsley, chopped
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper
- Place a large pot of water over high heat and bring to a boil. Salt the water liberally, then add the black-eyed peas. Simmer for 10 minutes, then add the white acre peas and simmer another 20-30 minutes, until both are soft and tender. Drain the peas in a colander and rinse under cold water to bring the temperature down. Shake to remove excess water.
- Place the cooked peas (beans) in a large mixing bowl. Add the sprouted peas, red onion, garlic, parsley, vinegar, and oil. Toss, then salt and pepper to taste and toss again.
- Cut the large cherry tomatoes in half and leave the small tomatoes whole. When ready to serve, pour the bean salad out on a serving platter the top with the cherry tomatoes.
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I totally agree, it is the work of textural genius. Thanks for this wonderful bean salad, it looks amazing!
This looks so amazing, such a beautiful bean salad recipe, it makes me miss summer and picking cherry tomatoes from the garden. Thanks for the easy bean salad recipe, Sommer!
This looks so good. Also I like the dish it’s served in.
What is the name of the dishware? Thanks so much.
That is an old piece from Frankoma Pottery. I think the company is gone now, but you can still find pieces on ebay. :)
Amazing salad recipe!
Amazing Sommer…first…without salad incomplete our food and this bean salad such a nutrient packed. this looks sooo yummy & beautiful multi colored as well. Thanks for sharing….!
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Look delicious and good
This is so delicious! Perfect leftovers for lunch if you add the tomatoes later.
curious… w/ tomatoes not in season, how would this taste? & “field peas”… are they in season now, I have never heard of this kind of pea. Please, enlighten me….
Hi Linda, I’m still finding good hot-house tomatoes in our local market. Not the same as summer tomatoes, but still sweet. Field peas also go by “white acre peas” and you can find them fresh, canned and frozen.
could this possibly be served up on a frankhoma platter. ? It sure looks familiar
What a gorgeous looking salad! I can’t wait to make it!
This is incredible! So fresh and delicious.
This salad is beautiful & so healthy!!
So healthy and beautiful, not to mention completely easy to make!
This is so gorgeous, Summer! I love market beans, and I’ll cry a bit when it ends for the season in two weeks.
I love how gorgeous this looks Sommer! I’ve been going to the farmer’s market every week and always enjoy seeing what’s in season.
Great salad! Love all of these flavors!!