top of page
Black-Eyed Bean Salad


Fijones, or as is known in Turkey, Piyaz, is a refreshing, healthy black-eyed bean salad garnished with hard-boiled eggs, olives, red onions and fragrant fresh herbs.
While the beans are still hot they are doused in a tangy lemon and olive oil dressing, aromatic with garlic and cumin.
This protein packed wholesome salad is best made ahead so that the flavors have time to meld with the delicious dressing before serving.
Salata de fijones traditionally appears at the Sephardic Rosh Hashanah table as these beans symbolize abundance for the New Year.


1. Whisk all the dressing ingredients together in a small bowl.

2. Cook the beans: Rinse the black-eyed beans. Put the beans in a large pan with enough cold water to cover. Add the onion, bay leaf and carrot. Bring to a boil. Cover, reduce the heat and simmer for about 1¼ hours or until the beans are tender but not mushy. Check frequently as they cook, adding more hot water as necessary. Add the salt in the last 10 minutes of cooking.

3. When the beans are cooked, drain and discard the onion, bay leaf and carrot. While the beans are still warm tip into a serving bowl, add the sliced onion, parsley and dill.

4. Pour the dressing over the warm beans to absorb the flavors. Toss well to combine.

5. Before serving taste and adjust the seasoning. Garnish with finely chopped or quartered eggs and olives.

Stella’s Hint:You can substitute a 16 oz (450g) can of black-eyed beans, drained and rinsed. Warm the canned beans in their liquid, drain then pour in the prepared dressing to absorb the flavors.

§ I like to add ¼ cup chopped pickled cucumbers and 2 diced, plum tomatoes. They work well tossed in just before serving.



· 6oz (175g) (1 cup) dried black-eyed beans, soaked for 2 hours in cold water to cover, drained and rinsed

· 1 whole small onion, peeled

· 1 bay leaf

· 1 carrot, cut into chunks

· 1 tsp salt

· 1 red onion, halved and thinly sliced

· 3 tbsp flat-leaf parsley, chopped

· 2 tbsp fresh dill, chopped

· 2 hard-boiled eggs, a handful of pitted black olives, for the garnish


· 5 tbsp extra-virgin olive oil

· 3 tbsp red wine vinegar or lemon juice

· 1 tsp ground cumin

· 1 garlic clove, finely grated

· salt and freshly ground black pepper to taste

Black-Eyed Bean Salad
bottom of page