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