Deconstructed Gazpacho & Black Eyed Bean Salad - cooking recipe

Ingredients

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)

Preparation

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