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Greek Black-Eyed Bean Salad

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Ingredients
1 cup black-eyed beans, dried (or 2 cans, drained and rinsed)
1/2 red onion, finely chopped
1 cup cherry tomatoes, halved or quartered
1 red sweet pepper, diced
1/2 cup pickled cucumbers, diced
1/4 cup fresh parsley, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
Salt and pepper, to taste
Instructions

1. Preparing the Black-Eyed Beans:

If using dried beans, rinse them thoroughly and soak them in water overnight. The next day, drain and rinse the beans, then place them in a large pot. Cover with water and bring to a boil. Reduce the heat and simmer for about 30-40 minutes or until the beans are tender. Drain and let cool.
If using canned beans, simply drain and rinse them thoroughly.
2. Chopping the Vegetables:

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While the beans are cooling, finely chop the red onion, cherry tomatoes, red sweet pepper, and pickled cucumbers. Transfer them to a large mixing bowl.
3. Assembling the Salad:

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