Thursday, 24 September 2015


Rustle this quick , tangy and spicy salad for your packed lunches. Best to store it in a mason jar to maintain it's freshness. 


300g of cooked black eyed Beans
1 large diced sun-ripened Avocado
80g of cherry tomatoes
1 zest and juice of Lime/ Lemon
1 tablespoons of extra Virgin oil or 2 tablespoonful of Coconut oil
1 finely diced Banana Shallots
50g of chopped mint
20g of blended fresh Ginger
1 diced green chilli (optional)
Salt and pepper to taste. 

How to boil your Black eyed beans 

Soak 250g of black eyed beans overnight or for a quicker recipe, soak in warm water for about an hour. 

Soaking the beans makes for a quicker cooking time. 

Wash the beans under cold running water and place in a saucepan. Cover the saucepan with 800ml of cold water. 

Place the saucepan on a medium heat and cook gently for 35-45 minutes. 

The beans are cooked when they're soft to touch and darker in colour. 
The cooked beans will weigh about 300g as it's swelled with water. I prefer my beans el dente (with a little bite), hence I cook mine for 30 minutes.  

Melt the coconut oil in a frying on a medium heat. 
Add the shallots & zest of lime/lemon and fry for 2 minutes 
Add the Ginger and chilli, fry for a further 2 minutes.
Add the cooked beans and about 3 tablespoonfuls of it's juices 
Cook for 3 minutes (making sure you stir well).
Then add your preferred tomatoes and cook for 1 minute. 
Take it off the heat , and leave to cool down for about 2 minutes. Add the chopped mint, Avocados and lime juice.

Best served with natural yoghurt. 

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