Materials
• 250 g Black-Eyed Peas
• 500 ml water
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped parsley
• 2 spring onions
• 1 roasted red pepper
• 5~6 artichoke hearts
• 3 tablespoons whole-grain corn
For the sauce
• 3 tablespoons olive oil
• Juice of half a lemon
• Salt
Black bean salad artichoke heart preparation
Take a pot of water and boil until beans are soft and washed with plenty of water. Water, stir, leave to cool. After cooling, finely chopped green onion, dill, parsley, cut in cubes, red pepper, corn and add the artichoke hearts and blend. In a bowl mix olive oil and lemon juice and drizzle over salad. Flavored with salt. Serve it up.