BLACK EYED BEANS, TOMATO AND ROCKET SALAD.

Serves 4

1 cup (200g) dried black eye beans
175g of baby green beans, trimmed and chopped coarsely
1 medium red onion (170g) slicked thinly
250g cherry tomatoes halved
250 yellow teardrop tomatoes, halved (optional)
100 g baby rocket leaved

Lemon and Basil Dressing
¼ cup (60ml) lemon juice
1 tablespoon olive oil
1 tablespoon dijon mustard
1 clove and garlic, crushed
1 tablespoon finely chopped basil.


Cook black eye beans in medium saucepan of boiling water uncovered, about 30 minutes or until just tender, drain, Rinse under cold water: drain.
Meanwhile, boil steam or microwave green beans until just tender, drain. Rinse under cold water, drain,
Place ingredients for lemon and basil dressing in screw top jar, shake well.
place black eye beans and green bean in large bowl with remaining ingredients and dressing , toss gebtly.


Tip:
Prepare more beans than you need on the day and store in the freezer.

Alternative salad ingredients:

ice burg lettuce
chopped capsicum
white salad onion