Black-eyed bean, tomato and onion salad

Ingredients

For 1 serving

• Black-eyed peas70 g
• Tomatoes180 g
• Red onion20 g
• Extra virgin olive oil7 g
• Red wine vinegar11 ml
• Basilto taste
• Saltto taste

Contains: sulphites,

In season: June – September

Method

1. Rinse the black-eyed beans, put them in a pan with plenty of cold water and bring to the boil: unlike other beans they don't need soaking.
2. Simmer over medium-low heat with the lid ajar for 40–45 minutes, until tender but still whole; salt the water only in the last 5 minutes.
3. Meanwhile peel the red onion, slice it thinly and leave it in a bowl of cold water to take away its sharpness.
4. Wash the tomatoes, remove the stalk and cut them into roughly 1 cm dice; wash and dry the basil.
5. Drain the beans and let them cool for a few minutes; drain the onion too and pat it dry.
6. Combine the beans, tomatoes and onion in a bowl and dress with the oil, red wine vinegar, salt and basil torn by hand.