lunch
Black-Eyed Bean & Roasted Pepper Salad
Black-eyed beans are a Southern US and West African staple that deliver excellent plant protein; this salad improves with time and travels well.
10 min prep · 0 min cook · 10 min in total · serves 2
What you need
- 1 can black-eyed beans, drained
- 2 roasted red peppers (jar), sliced
- ½ red onion, finely sliced
- Large handful flat-leaf parsley
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- ½ tsp cumin, salt, pepper
What to do
- 1Combine beans, peppers, onion, and parsley.
- 2Whisk vinegar, oil, and cumin; pour over salad.
- 3Toss well; stand 10 min before serving.
