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Ramadan Recipe: Black-Eyed Bean Salad
- 200g (1 cup) black-eyed beans, rinsed, soaked overnight
- 2 ripe tomatoes, seeded, finely chopped
- 2 Lebanese cucumbers, seeded, finely chopped
- 1 ed capsicum, chopped
- 1 spring onion, chopped
- 1 long green chilli, chopped
- 2 limes, juiced
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Soak the black-eyed beans overnight.
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Rinse soaked black-eyed beans under running water and drain.
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Cook in a saucepan of boiling salted water for 30 minutes or until tender.
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Drain and set aside to cool.
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Toss remaining ingredients in a bowl with black-eyed beans.
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Season well with salt and pepper, and serve.