Deconstructed Gazpacho & Black Eyed Bean Salad

Name: Deconstructed Gazpacho & Black Eyed Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
Ingredients: 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); 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)

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Recipe by BonusMeals

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: 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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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Deconstructed Gazpacho & Black Eyed Bean Salad

INGREDIENTS

For the salad

For the dressing

NUTRITION INFO

DIRECTIONS

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