Black-Eyed Bean Salad with Pitta Houmous
Ingredients
- 200g dry black-eyed beans
- 2 courgettes
- 2 avocados
- 1 cucumber
- 2 tomatoes
- 4 spring onions
- Juice of half a lemon
- 2 tablespoons olive oil
- Chilli flakes
- Salt and pepper
- Pitta bread
- Paprika houmous
Preparation
Soak 200g dry black-eyed beans in cool water overnight
Boil black-eyed beans for 20 minutes at medium heat
Dice and boil two courgettes for 10 minutes at medium heat
Cut two avocados, one cucumber, two tomatoes, and four spring onions
Drain the beans and courgettes
Mix all ingredients in a bowl with juice of half a lemon, 2 tablespoons of olive oil, chilli flakes, salt, and pepper
