This is an easy, delicious vegan recipe for herbed black-eyed pea and cannellini bean salad with fresh dill, mint, parsley and chives. Serving it over garlic toast is absolutely divine. It’s like one big, buttery crouton begging for this delicious vegan herbed bean salad recipe to live on top of it. I love the contrast between the warm, crisp toast, and the cool, herby peas and beans. At once, it’s hearty, simple and so, so good!
This herbed black-eyed pea and bean salad makes ~4 servings. It works well for lunch, picnics, or a light dinner.
Two things…
- ・I used sherry vinegar for this recipe, but white wine vinegar may also work well.
- ・To make the garlic toast, slice a baguette length-wise, and then, cut each half in half. Slather the bread with vegan butter or brush it with olive oil. Sprinkle it with fresh ground black pepper, salt, and garlic powder. Then, either broil the garlic toast in the oven, or throw it on the grill. Either way, watch it carefully to make sure it doesn’t burn. It crisps up really quickly!
Please enjoy this vegan black-eyed pea and cannellini bean salad. And discover additional UVK recipes, like Cannellini Bean Salad with Roasted Garlic Vinaigrette, Gnocchi with Cannellini Beans, Spinach and Tomatoes, Kale Pesto Sandwich with Seitan and Apples, Herbed Millet Skillet with White Beans and Asparagus and more.
Let’s go make a salad! 💚
Herbed Black-Eyed Peas and Cannellini Bean Salad with Garlic Toast
1 shallot, chopped
¼ cup olive oil
3 Tbsp sherry vinegar (see note above)
2 celery stalks, chopped
¼ cup finely chopped flat leaf parsley
3 Tbsp chopped fresh dill
3 Tbsp chopped fresh mint leaves
3 Tbsp chopped fresh chives
15.8 ounce can of black-eyed peas, drained and rinsed
15 ounce can of cannellini beans, drained and rinsed
Salt
4 slices of garlic toast, to serve (see note above)
Arugula, to serve
1. In a small skillet, add the olive oil and shallot over medium-low heat. When the shallot starts to sizzle, turn it down to low, and allow the shallot to cook for ~1 minute without getting crispy or burning. This will infuse the oil with flavor. Remove from heat and let it cool for ~10 minutes.
2. Add the shallot-olive oil, celery, parsley, dill, mint, chives, black-eyed peas, and cannellini beans to the large salad bowl. Combine, taste, and season with salt. Taste again, and adjust seasonings, if necessary (more salt? more vinegar?). Serve this tasty vegan herbed black-eyed peas and cannellini bean salad over warm garlic toast with fresh arugula.
