Black-eyed pea salad with tomatoes and tofu

Ingredients

For 1 serving

• Black-eyed peas60 g
• Tofu120 g
• Tomatoes200 g
• Cucumber100 g
• Red onion20 g
• Basil5 g
• Extra virgin olive oil2 teaspoons
• White wine vinegar1 teaspoon
• Saltto taste

Contains: soy, sulphites,

In season: June – September

Method

1. Rinse the dried black-eyed beans, put them in a pot with plenty of cold water, bring to the boil and cook over medium-low heat for 35 minutes, until tender but whole; salt them in the last 5 minutes. Drain and run under cold water to cool.
2. Meanwhile drain the tofu, pat it dry and cut it into cubes of about 1 cm; wash the tomatoes and cucumber and cut them into cubes of the same size; peel the red onion and slice it thinly.
3. In a bowl combine the beans, tofu, tomatoes, cucumber, onion and torn basil.
4. Dress with the oil, white wine vinegar and salt and toss well.