- 200 g (1 cup) black-eyed beans, rinsed, soaked overnight
- 2 ripe tomatoes, seeded, finely chopped
- 2 Lebanese cucumbers, seeded, finely chopped
- 1 red capsicum, chopped
- 1 spring onion, chopped
- 1 long green chilli, chopped
- 2 limes, juiced
PreparationSoak the black-eyed beans overnight.
Rinse soaked black-eyed beans under running water and drain.
Cook in a saucepan of boiling salted water for 30 minutes or until tender.
Drain and set aside to cool.
Toss remaining ingredients in a bowl with black-eyed beans.
Season well with salt and pepper, and serve.