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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
  1. Soak the black-eyed beans overnight.

  2. Rinse soaked black-eyed beans under running water and drain. 

  3. Cook in a saucepan of boiling salted water for 30 minutes or until tender. 

  4. Drain and set aside to cool.

  5. Toss remaining ingredients in a bowl with black-eyed beans. 

  6. Season well with salt and pepper, and serve.