Black-Eyed Bean Salad & Basil Dressing

This black-eyed pea salad is ideal to serve up with summer meals and barbeques, or with grilled meat or poultry. Why not use products from our fresh organic range for that extra special occasion, or simply to indulge you and your family.


  • 24oz canned or cooked black-eyed beans (2 15-ounce cans, drained)
  • 1/4 teaspoon salt
  • 4oz finely chopped onion
  • 4oz cup finely chopped celery
  • 1 small sweet red bell pepper, seeded and finely choppedBasil Dressing
  • 1/4 cup cider vinegar
  • 3 tablespoons chopped fresh basil, or 1 teaspoon dried
  • 2 to 3 medium cloves garlic, crushed
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 cup olive oil
  • fresh basil or parsley for garnish


    In a serving bowl put the black-eyed beans, 1/4 teaspoon salt, chopped onion, celery, and green pepper.
    In a separate bowl, whisk or blend the vinegar, basil, garlic, sugar, remaining 1/4 teaspoon salt, and pepper, until the dressing is well blended.
    In a medium bowl, mix the black-eyed beans, chopped onion, celery, bell pepper, and basil dressing. Cover and refrigerate until thoroughly chilled, at least 2 hours or overnight. Decorate with a garnish of fresh parsley or basil.

    Serves 6.

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