This recipe is not really a recipe but a guide! Recently it was Billie’s sports day and all the parents bring a picnic, one of the mums brought this very simple but very delicious salad and I immediately went home and made a huge Tupperware box of it and ate it for the next 3 days!
To make a big salad…
Ingredients
- 1 cup of black eyed beans
- approx. 220g cherry tomatoes quartered
- half a cucumber cubed
- a handful of radishes thinly sliced
- 1 avocado diced
- a tbsp. fresh chopped coriander
- a tbsp. fresh chopped mint
- juice of half a lemon
- salt and pepper
Method
- Cook the beans as per instructions on packet. I don’t tend to soak mine just boil them in 3 times the amount of salted water and simmer for just over an hour ( you may need to top up the water) until tender. Drain and rinse with cold water. Cool a little.
- In a large bowl combine the beans with the salad and herbs then a good grind of salt and pepper and lemon juice. Serve
This is delicious with a poached salmon fillet on top. I just dot with a tiny bit of butter, a squeeze of lemon and some pepper, wrap in foil and put in oven on 180 for about 9 minutes
