Market Bean Salad Recipe
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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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