Deconstructed Gazpacho & Black Eyed Bean Salad

• For the salad
• 250 g dried black-eyed peas (soaked overnight and simmered as per pack instructions)
• 1 medium red onion (finely diced)
• 1 cucumber (diced into 1/2 cm cubes)
• 250 g baby plum tomatoes (quartered)
• 1 tablespoon of fresh mint (finely chopped)
• 1 yellow pepper (finely chopped) (optional)
• For the dressing
• 1 garlic clove (finely chopped to a paste)
• 1/2 lemon, juice of
• 2 tablespoons extra virgin olive oil
• salt & pepper (optional)
• lemon zest (Grated rind) (optional)

1. Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
2. Mix the onion, cucumber, tomatoes & mint in a serving dish.
3. Place the dressing ingredients into a bowl and mix well.
4. Mix dressing into the salad.
5. Cover with cling film and cool in the fridge for an hour.
6. Keeps well for 2-3 days.

salad, blackeyed peas, red onion, cucumber, baby plum tomatoes, mint, yellow pepper, dressing, garlic, lemon, extra virgin olive oil, salt, lemon zest

Taken from www.food.com/recipe/deconstructed-gazpacho-black-eyed-bean-salad-504970 (may not work)