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Bean & Pepper Salad (Ve)

Black eyed beans are a good source of protein, and taste delicious in this crunchy salad made with peppers and celery.


2 x 400g cans of black-eyed beans

1 red pepper, cored and deseeded, finely chopped

1 green pepper, cored and deseeded, finely chopped

5 spring onions, thinly sliced or one small red onion finely chopped

1 small bunch of dill, finely chopped (approximately 30g)

1 small bunch of flat leaf parsley, finely chopped (approximately 30g)

2 celery sticks, split lengthways and then chopped

3 tablespoons of red wine vinegar

4 tablespoons of olive oil

Sat and black pepper to taste


Put all the ingredients into a bowl, and mix them up well. Leave to rest for about 20 minutes to allow the flavours to marinade. Adjust the seasoning and service.

Adapted from: Sabrina Ghayour's Feasts

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