Want to try something different for lunch or a snack? This delicious Black-eyed bean salad might be perfect for you!
• 1lb (500g) dried black-eyed beans
• 1 medium onion or 2–3 spring
• onions, finely chopped
• 5fl oz (150ml) olive oil
• 2 tablespoons parsley, chopped
• juice of 1 lemon
Cook the black-eyed beans in plenty of water for 5 minutes. Once they have just started to boil, drain them. Then fill the pot with cold water and start boiling them again. Be careful that the beans do not over boil and start to go mushy. Drain well and tip into a salad bowl. Mix the onion and parsley in with the beans. Add the olive oil and lemon juice, and salt to taste.
Variation: You can add one or more of the following: diced and seeded tomatoes, raw grated courgettes or pieces of blanched courgettes, finely chopped green pepper, grated carrot, fresh oregano, or grated cucumber.
Recipe taken from ‘Yogic Cooking: Nutritious Vegetarian Food’ by Garuda Hellas.