Warm Black Eye Bean Salad with Mushrooms, Coconut Rice and Parsley

black eye bean rice salad


  • 500g black eyed beans (soaked for about 5 hours)
  • 500g potatoes (diced)
  • 500g carrots (diced)
  • 1 garlic head (peeled and coarsely chopped)
  • 3 tbs olive oil
  • 500g button mushrooms (chopped)
  • 3 tbs butter
  • large bunch of parsley (finely chopped)
  • 2 sweet red pointed peppers (chopped)
  • 2 cups of easy cook rice
  • 400 ml tin of coconut milk
  • 2½ cups boiling water
  • fine sea salt to taste
  • Cayenne pepper powder or some hot sauce


  • large pot to soak, then cook beans, it will be also used to mix the salad later
  • pot with cover to cook rice
  • frying pan for mushrooms
  • baking tray to roast carrots and potatoes


  1. Drizzle carrots and potatoes with olive oil and bake in the oven preheated to 200°C (392°F) until golden brown, leave aside.
  2. In meantime in fresh water cook previously soaked beans in uncovered pot, discarding any scum that is creating on the water’s surface.
  3. Mushrooms and garlic fry on butter with a little bit of salt until golden, leave aside.
  4. Rice cook on medium fire together with coconut milk and water in covered pot but keep constant eye on it, reducing fire when necessary.
  5. When beans are ready, drain them and add the rest of ingredients to the pot: roasted carrots and potatoes, fried mushrooms, cooked coconut rice, chopped peppers, parsley, season to taste with salt and Cayenne pepper or hot sauce.
  6. Enjoy while still warm.

Serves 6 people as a main dish or many more as a salad.

Your thoughts…

  1. What lovely and tasty rice dish, love the mushrooms and the coconut milk in it.  Looks delicious and so healthy.
    Hope you are having a wonderful week Margot :-) 

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