This Green Bean and Black Eyed Pea Salad was originally published on 7/10/14. It was updated with better photos and some extra love on 9/12/18! Original writing remains.
Good evening blogging world! It feels great to get back in the game after my trip to the UK. Fresh veggies were scarce over there in the queen’s land, but I did find some beautiful greens at Borough Market to use for a homemade dinner! Things that weren’t scarce? Beer, toffee, Pimm’s, rowing, Wimbledon, and the World Cup.
So in typical Veg World fashion, I’m hitting the veggies hard now that I’m back from my trip! And lucky for me, it’s the best time of year to eat fresh vegetables.
In case you haven’t noticed, I’m kind of obsessed with creating yummy dressings and sauces for my veggies. A flavorful companion for veggies is probably the only thing I love more than vegetables themselves.
The zesty tahini dressing on this green bean and black eyed pea salad has an amazing flavor profile, with hints of lemon, garlic, and even a little soy sauce! Plus, the healthy fats in sesame-based tahini will help you absorb the amazing nutrients that green beans, tomatoes, and black eyed peas pack.
Nutritious and delicious?! Talk about a win-win! So, what are you waiting for? Get to cooking y’all!
Green Bean and Black Eyed Pea Salad with Zesty Tahini Dressing
A flavorful veggie salad that's loaded with fiber and healthy fats!
For the salad:
- 4 cups green beans trimmed and sliced in half
- 2 cups cherry tomatoes sliced in half
- 1 15.5 oz can black eyed peas drained and rinsed
For the dressing:
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 clove garlic minced or pressed
- 1 tablespoon fresh dill chopped
- 2 tablespoons water
Add ~1/2 cup of water to a large skillet and add the green beans. Bring to a boil over medium high heat, cover, and cook for approximately 3 minutes or until green beans are tender (but still slightly crunchy). Remove from heat and drain.
In a large bowl, combine the green beans, tomatoes, and black eyed peas.
To prepare the dressing, combine ingredients in a small bowl and whisk until smooth. Add more dill or lemon juice to taste. Pour over the salad and mix until the veggies and black eyed peas are coated.
Enjoy! This usually keeps well in the fridge for 3 to 4 days.
This Green Bean and Black Eyed Pea Salad is great for:
- dinner, on the side of fish or lean meat
- packed lunches, to mix up your veggie sides or salads!
- potluck dinners
Like green beans? Check out my Healthier Green Bean Casserole.
And pin this Green Bean and Black Eyed Pea Salad now to make later!
Peace + veggies –