It’s summer time and warming beans with chilli isn’t what my taste buds or belly want.
So now black-eyed beans are coming into their own; With their nuttiness and their light quality, these beans absorb flavours really well.
Raw Carrot, Courgette and Black-eyed bean salad
Serves 5 as a side dish
Prep time + cooking + cooling: 1 1/2 hours
250g Black-eyed beans soaked and cooked
5 medium Carrots – coarsely grated
2 small Courgettes – coarsely grated
1/2 cup finely chopped Parsley/2 tsp dried
1/4 cup finely chopped Dill weed/1 tsp dried
3 oz Virgin Olive Oil
1/2 oz Balsamic Vinegar
2 tsp dark Tahini
10 drops Tamari Soya Sauce
1 dstsp Maple Syrup
Thoroughly mix the dressing and combine with all the ingredients, stirring well.
Serve on little gem lettuce boats or on finely chopped lettuce.
It really is delicious!