Gorgeous Market Bean Salad #healthy #salad #vegan #glutenfree
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5 from 7 votes

Market Bean Salad Recipe

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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Salad
Cuisine: American
Servings: 8
Calories: 264kcal
Author: Sommer Collier


  • 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.


Serving: 8ounces | Calories: 264kcal | Carbohydrates: 36g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 14mg | Potassium: 650mg | Fiber: 14g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 30.4mg | Calcium: 49mg | Iron: 4.6mg