Black Eye Bean Honey Mustard Salad
Soak the black eye beans for 6 hours or overnight. Rinse and drain the beans then place in a pot with 4 cups of water, bring to the boil then lower heat and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mckenziesfoods.com.au.
Cooking tools:
- Pepper mill
- Pot
- Stove
- Oven
- Baking sheet
- Colander
- Skillet
- Mixing bowl
- Whisk
- Mason jar
- Serving platter
- Serving bowl
- Cutting board
- Chef's knife
- Measuring cup
- Tongs
- Spoon
- Paper towel
Ingredients
- 1 cup McKenzie's Australian Black Eye Beans
- 1 large red capsicum, cut into 2cm strips
- 1 cup yellow capsicum, cut into 2cm strips
- 2 tbs olive oil
- 50g, lightly toasted McKenzie's Pine Nuts
- 150g baby spinach
- 150g rocket leaves
- 200g cherry tomatoes, cut in half
- 100g feta cheese, cut into 1cm cubes
- 1/4 cup apple cider vinegar
- 1/4 cup dijon mustard
- 1/4 cup olive oil
- 1/4 cup honey
- To taste, McKenzie's Australian Natural Sea Salt Large Grinder
- To taste, McKenzie's Whole Black Peppercorn Large Grinder
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