Name: Black-eyed bean salad
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 8
Ingredients: 2 cup (400g) dried black-eyed beans; 1 teaspoon salt; 1 punnet cherry tomatoes, halved 1 baby cos lettuce, cut into ribbons; 2 tablespoon fresh oregano leaves; 1/4 cup basil leaves; 4 green onions, thinly sliced; 2 lemons, juiced; 1/3 cup (80ml) extra-virgin olive oil

Black-eyed bean salad

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Serves 8

Prep

10M

Cook

55M

Total

1H 5M

Ingredients

2 cup (400g) dried black-eyed beans

1 teaspoon salt

1 punnet cherry tomatoes, halved 1 baby cos lettuce, cut into ribbons

2 tablespoon fresh oregano leaves

1/4 cup basil leaves

4 green onions, thinly sliced

2 lemons, juiced

1/3 cup (80ml) extra-virgin olive oil

Method

1.Soak beans in warm water for 30 minutes. Drain beans and place in a saucepan with water to cover. Add salt. Cover with a lid and set over very low heat. When water starts to boil, set lid at an angle and simmer until beans are tender, about 30-40 minutes. Drain and cool.

2.Transfer beans to a large bowl. Add tomato, cos, oregano. basil and green onion, and toss well. Season, then add lemon juice and oil and toss again. Transfer to a platter.

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