Black-eyed Bean Salad

Another simple dish. The dried black-eyed beans were rehydrated overnight, and then cooked for fifteen minutes in salted water. They were drained, and allowed to cool. Then dressed with some olive oil.

All the other ingredients were raw. A four leaf salad from the Co-op, half a red bell pepper, cut into strips, five cherry plum tomatoes, cut into three, and two spring onions, diced into chunks.

Served with three teaspoonfuls of mayonnaise, a drizzling of olive oil for the baby leaf salad, and a dusting of freshly ground black pepper.