Deconstructed Gazpacho & Black Eyed Bean Salad
photo by BonusMeals
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
For the salad
- 250 g dried black-eyed peas (soaked overnight and simmered as per pack instructions)
- 1 medium red onion (finely diced)
- 1 cucumber (diced into 1/2 cm cubes)
- 250 g baby plum tomatoes (quartered)
- 1 tablespoon of fresh mint (finely chopped)
- 1 yellow pepper (finely chopped) (optional)
-
For the dressing
- 1 garlic clove (finely chopped to a paste)
- 1⁄2 lemon, juice of
- 2 tablespoons extra virgin olive oil
- salt & pepper (optional)
- lemon zest (Grated rind) (optional)
directions
- Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
- Mix the onion, cucumber, tomatoes & mint in a serving dish.
- Place the dressing ingredients into a bowl and mix well.
- Mix dressing into the salad.
- Cover with cling film and cool in the fridge for an hour.
- Keeps well for 2-3 days.
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RECIPE SUBMITTED BY
BonusMeals
418
I work in IT, but I love to spend quality time gubbinising in the kitchen. Middle Eastern, Indian, Thai, English, Spanish, Italian, Bavarian, home curing bacon, home made sausages, breads. Always good to be trying something new and generally over-catering...