The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Ingredients

Method

Preparation

Soak the black eyed beans overnight and then cook until tender in the usual way. Drain and allow to cool.
Hard boil the eggs and shell them. Slice for decoration.
Slice the tomatoes for decoration.
Skin the red onion and chop very fine for a salad.
Skin the garlic and either chop fine, or press through a garlic crusher.
Juice the lemons discarding the skin.
Wash the coriander and chop for inclusion in the salad.

Assembly

Mix together the lemon juice, vinegar ground cumin and garlic, and then add the chopped onion. Once these are well mixed add the cooked beans and chopped coriander and turn gently. Divide the beans mixture onto separate serving plates and decorate each with the eggs and tomatoes.

To serve

Serve chilled.

Variations

Use a can of cooked beans.
Other white beans, cannlini, haricot work just as well.

See also a specific variation that includes tahini:
Antalya Piyaz