Deconstructed Gazpacho & Black Eyed Bean Salad

Making a Black Eyed Bean Salad to go with a BBQ, I realised that the extra salad ingredients were essentially a deconstructed Gazpacho salad - a refreshing salad.

• Ready In: 10 mins
• 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

1. Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
2. Mix the onion, cucumber, tomatoes & mint in a serving dish.
3. Place the dressing ingredients into a bowl and mix well.
4. Mix dressing into the salad.
5. Cover with cling film and cool in the fridge for an hour.
6. Keeps well for 2-3 days.