Black Eyed Bean Salad

Black Eyed Bean Salad

This delightful salad is refreshing with a BBQ or enjoyed as a meal on its own:


1 can black-eyed peas

1 medium red onion (finely diced)

1 cucumber (diced into 1/2 cm cubes)

250 g baby plum tomatoes (quartered)

1 tablespoon 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)


1 . If using dry beans, soak overnight, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool. If canned beans are used, just drain and rinse the beans.

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.

This salad keeps well for 2-3 days.

Nutritional Facts: 

Serving Size: 1 (144 g) Servings Per Recipe: 8
Calories 153.1 Calories from Fat 35 Total Fat 3.9 g Saturated Fat 0.6 g Cholesterol 0.0 mg Sodium 8.2 mg Total Carbohydrate 23.0 g Dietary Fiber 4.1 g  Sugars 4.2 g Protein 8.0 g

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