Black eyed beans salad

Beans and red onion salad with a tasty pungent vinaigrette. Perfect for a healthy and light lunch.

This is a fresh and flavorsome recipe ideal for a sunny summer picnic.

Serves 4-6

For the salad:

200 gr dried black eyed beans, soaked in water overnight

200 gr green/French beans, trimmed

1 red onion peeled and sliced, soaked in vinegar for an hour

Handful of fresh mint

1 cup of vinegar

For the dressing:

2 tsp whole grain mustard

4 tbs of extra virgin olive oil Ancino Oro

2 tsp honey

1 tsp white wine vinegar

Salt

Start by soaking the dry black eye beans overnight or at least for a minimum of 10 hours. Then drain and rinse the beans, put them in a large pan of cold water and bring to the boil. Cook for 1 hour or till tender. Once cooked rinse and let them cool.

Whilst the beans cool peel and finely slice the red onion. Put it in a bowl and cover it with the cup of vinegar. Leave it in the vinegar for an hour or two. This will soften the red onion and allows it to digest it more easily. After one hour rinse the onion under cold water.

Now boil or steam the green beans till they are tender.

Mix together the black-eye beans, the green beans, the softened red-onion and the mint.

In a separate bowl mix the ingredients for the dressing and stir well. Once you are ready to serve the salad pour the dressing on the salad and stir well.