Easy Black Eyed Bean Salad Recipe

small square bowl filled with mixed bean salad on a wooden worktop with fork

Every now and again I need to put my diet back into check, ‘cos I’m a bit of a one for the sweet stuff in life and I’d be lying if I said I didn’t like a glass of Prosecco or two. And when you work from home, particularly if you spend a lot of time in the kitchen, it is so easy to be tempted by the biscuit tin between meals. In a bid to try and curb my cravings, I’ve come up with this quick and easy salad that can literally be knocked up in 5 minutes, and best of all it’s proper filling and satisfying keeping the hunger at bay until dinner.

This recipe will serve two people as a main meal, or you could serve with a few other salads or on top of some toasted sourdough just to mix it up a little. It’s the perfect meal to prep up at the beginning of the week and keep in the fridge to grab and go whenever you’re in a bit of a hurry.

What’s In It?

  • 400g tinned Black Eyed Beans
  • 6 Cherry Tomatoes
  • 1 Avocado
  • 1 Red Onion
  • 3 inch Cucumber
  • Juice of half a Lime
  • 1 tbsp Olive Oil
  • 1 tbsp White Wine Vinegar
  • Salt and Pepper to season

How Do I Make It?

Drain and wash the black eyed beans by pouring into a sieve and holding under the cold tap for a few minutes. Shake off any excess water and put to the side to drain.

Chop the avocado, red onion and cucumber into bite sized pieces and halve the cherry tomatoes.

Place the chopped vegetables in a bowl, along with the drained black eyed beans and give it all a good stir.

Add the lime juice, olive oil, white wine vinegar, salt and pepper and mix until everything is well combined and coated in dressing.

And that’s it! It’s really that simple πŸ™‚

TOP TIP – Make this the day before and leave in the fridge overnight to really up the taste and flavour of this fresh and zingy salad.

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