The fried capers in this salad add a delightful tangy crunch - yum!
Black Eyed Beans and Tomato Salad with Basil Caper Dressing
September 13, 2017
: 6 as a side
: 20 min
: 25 min
: Medium
Ingredients
- For the salad...
- 400 grams boiled black eyed beans
- 400 grams cherry tomato medley, chopped in half
- 1/2 green capsicum, diced
- 1 red onion, diced
- Sea salt and cracked black pepper
- For the basil caper dressing...
- 2-3 cloves garlic, roasted
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 cup basil leaves, torn
- 1/4 cup capers, drained and well rinsed
- For the garnish...
- 1/4 cup basil leaves, shredded
- 1/4 cup deep fried capers*
Directions
- Step 1 In a large mixing bowl add all the salad ingredients, season and mix well.
- Step 2 Place all the dressing ingredients into a small food processor and blitz until well combined, add 3-4 tablespoons of water to loosen if it is too thick.
- Step 3 Add the dressing to the salad and mix until the salad is well coated with the dressing. Taste adjust seasonings to your taste, at this point you may need to add some more water to loosen the dressing if it looks a bit thick.
- Step 4 To serve, place the salad in a salad platter and garnish with the shredded basil and fried capers. This would go great with some grilled ciabatta!
- Step 5 *To fry the capers – drain a 1/4 cup of capers and rinse well. Heat some olive oil (approximately 3-4 tablespoons) in a small frypan until very hot. Add the capers and cook for about 2 minutes, moving them around gently with a slotted spoon. They should be light brown and golden then drain on paper towels to dry.
Allow an additional 20-30 minutes for cooking beans.
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