Black-eyed Bean Salad

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	1 hr 30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

150 g beans (black-eyed peas)
1 bell pepper (s), red or yellow
3 spring onion (s)
200 g tomato (s), possibly cherry tomatoes

For the vinaigrette:

3 tablespoon balsamic vinegar, white
6 tablespoon olive oil
Salt and pepper, black, freshly ground
some hot peppers or chilli
1 clove garlic
2 tablespoon herbs, fresh to taste
possibly olive oil

Instructions

Soak the beans overnight and then cook in unsalted water. Just before they are done, add salt. Let cool and transfer to a bowl.
Cut the bell pepper into fine strips and core the tomatoes and also cut into strips. You can also use quartered cherry tomatoes. Cut the spring onion into rolls. Mix everything.
For the sauce, whisk together vinegar, oil, salt and pepper with a whisk until the vinaigrette is nice and creamy. Then add the pressed garlic clove and herbs. (This time I took TK 8 herbs, it worked wonderfully.)
Mix everything well and let it flow through.
Especially good if you add a generous spoonful of good olive oil on top.

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