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Black Eyed Bean Salad

Lisa Faulkner

Prep 10 mins

Cook 9 mins

Total 19 mins

Serves many.

This delicious black-eyed bean salad requires small effort and produces big results.


  • 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


  1. 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.
  2. In a large bowl combine the beans with the salad and herbs then a good grind of salt and pepper and lemon juice. Serve.