Black-eyed beans with cider vinaigrette
The salad veg:
- 100g dried black-eyed beans or 1x400g tin of black-eyed beans, drained
- 150g sweetcorn kernels
- 10-15 cherry tomatoes
- 75g green olives
- 1 small leek or 3-4 spring onions
- 2-3 tblsp chopped flat leaf parsley
- 2 tblsp cider vinegar
- 6 tblsp olive oil
- 1 tsp dijon mustard
- 1 tsp honey
- 0.25 tsp lemon zest
- 1 small clove of garlic, crushed
- coarse salt & freshly ground black pepper to taste
- If you’re using dried beans and don’t have a pressure cooker, you’ll first need to soak the beans overnight or use the quick-soak method (cover the beans with several inches of cold water, bring to the boil and boil rapidly for about 2 minutes, remove from the heat, cover and allow to soak for at least an hour). To cook, put the soaked beans in a saucepan with roughly 3 times their volume of water, bring to the boil and cook for about 40 minutes.
- If you’re using dried beans and have a pressure cooker there’s no need to pre-soak, just add the beans and about 750ml water and a tblsp of oil to your pressure cooker along with the beans. Bring up to pressure and cook for about 8 minutes. Let the pressure drop and drain.
- If you’re using tinned beans, just drain ’em.
- Place all of the dressing ingredients in a screw-top jar and shake well. Alternatively, you’ll need to whisk the ingredients together very well so that they become fully emulsified.
- Halve the cherry tomatoes, finely slice the white part of the leek (or spring onions, if using), pit the olives and slice or leave whole, as you prefer.
- Combine the beans, sweetcorn, tomatoes, olives, leek and parsley and toss with the dressing.
- I quite fancy some crumbled feta in this or you could go a more Mexican route and add green peppers and a little bit of chili heat.
- For even more of a lemony tang, replace a couple of tsp of the cider vinegar with lemon juice.