Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A colourful Southern-style salad of black-eyed beans, peppers, tomato and jalapeño in a zesty lime and cumin dressing.
Side dish. Good with barbecued chicken, pulled pork or grilled steak. Find a main
Equipment: Large mixing bowl
Measures and names
Ingredients
- 400 g tin black-eyed beans (black-eyed peas), drained and rinsed
- 1 red pepper, diced
- 1 green pepper, diced
- 2 tomatoes, diced
- 3 spring onions (scallions), sliced
- 1 jalapeño, finely chopped
- 1 small handful coriander (cilantro), chopped
- 2 tbsp extra virgin olive oil
- 1 lime, juice only
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- Salt and black pepper
Method
- Whisk the olive oil, lime juice, garlic and cumin together in a large bowl with a pinch of salt and pepper.
- Add the beans, peppers, tomatoes, spring onions, jalapeño and coriander and toss well.
- Taste and adjust the seasoning, then leave for 15 minutes before serving if you can.
Swaps and tips
This salad tastes better after an hour in the fridge and keeps for 3 days. Leave out the jalapeño for a milder version.
Easy variations
- Add a diced avocado just before serving
- Stir in some chopped celery
- Use red wine vinegar instead of lime
- Add a pinch of smoked paprika to the dressing
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 15 g | 4 g | 7 g | 155 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
