Black Eyed Bean Salad

Black eyed bean salad is the perfect healthy lunch or dinner for those seeking high protein mixed with crunchy greens.

INSTAGRAM followers of JOTK – for an easy reel to see how this delightful salad is made, click the following link:

https://www.instagram.com/reel/Db0yVFrMQc8/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Enjoy.

Jules x

30 minutes

Stove top cooking

Ingredients

200-300g black eyed beans

- frozen
Salad
150g feta

- roughly chopped
1 telegraph cucumber

- peeled, cut into chunks
1 small red onion

- finely chopped
Beetroot leaves

- or parsley, roughly chopped
Dressing
Vinaigrette

- or extra virgin olive oil and vinegar
Sea salt

- to taste
Black pepper

- to taste

Instructions

Cook black eyed beans:
01 In a pan of cold water, add beans, bring to simmer and cook until soft. Drain in cold water. Keep to onside.
Prepare salad:
02 Wash and chop all vegetables as instructed.
Assemble:
03 Tip beans into a serving bowl, add all the other ingredients. Mix well and season to taste.
Serve:
04 Spoon into individual bowls or plates and enjoy with fresh bread of your choice.

Notes

I used frozen black eyed beans for this recipe, but do use tinned if preferred. No need to cook, just drain and use. This recipe also works well with any legume such as butter bean, cannellini and chick peas.