Black eyed beans are one of the fastest legumes to prepare from dried - I soaked these for only an hour or so before simmering for 30 minutes in salted water. A good thing that they cook so fast, as I've never been able to freeze cooked black-eyed beans with any success. So into the pot they went while I prepared the rest of the dish.
While the black-eyed beans are cooking, blanch some green beans in boiling water for 3 minutes, then plunge them into icy water so they stay crisp for the salad.
Finely slice some red capsicum.
Toast some sesame seeds (I use the unhulled variety, they contain more calcium).
Place the green beans, whole, on the plate, and sprinkle over the capsicum. Now place the black-eyed beans on top, sesame seeds last of all.
What to dress this salad with? I chose wheat-free tamari, which went very well with the sesame seeds.
This would be a nice salad to serve with barbequed fish.
Happy cooking!
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