Mediterranean Black-Eyed Pea Salad with Smoked Salmon

Ingredients

• 3 1/2 oz 100 g dry black-eyed peas (or 1 1/4 cup cooked or canned beans)
• 1 small cucumber cubed
• 1 small green bell pepper cubed
• 1 small red pepper cubed
• 2 oz smoked salmon cut into small pieces (about 2 inches (4-5 cm)
• 2 1/2 tbsp extra virgin olive oil
• Juice and zest of 1/2 a lemon
• 1/4 cup fresh dill chopped
• Freshly ground black pepper
• Coarse sea salt

Instructions

1. 1

   If you are using dry beans, rinse the beans and place them in a pot. Cover them with water by about 3 inches. Lightly boil for about 50 minutes until tender but not falling apart or splitting. Drain and set aside.

2. 2

   In a large bowl add the pepper, cucumbers, beans, salmon and most of the dill and toss gently.

3. 3

   Make the dressing by mixing the olive oil with the lemon juice and zest in a small bowl or shaking it in a jar.

4. 4

   Finish by sprinkling the rest of the dill, some freshly ground black pepper and a pinch of coarse sea salt.

5. 5

   Refrigerate for 1 hour before serving.