| Tuna and black -eye bean salad |
| Serves 4 5 oz (145g) dried black-eye beans 1/4 pint (150ml) garlic vinaigrette 1 small red onion, chopped 3 tablespoons chopped fresh parsley 1x7 oz (200g) can tuna, drained cherry tomatoes, to garnish 1. Soak the black-eye beans for at least 4 hours. Drain, then cook in fresh water until tender. Drain well and cool slightly. 2. Pour the vinaigrette dressing over the and mix well. 3 Add the onion and parsley and stir to combine. 4. Add the tuna and stir gently into the salad 5. Garnish with halved cherry tomatoes and serve at cool room temperature. |