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    Roasted Pepper, Black Bean and Tomato Salad

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    Roasted Pepper, Black Bean and Tomato Salad

    Instead of the tinned black beans, you could use 250g dried. Soak overnight, boil for 45 minutes in fresh water, drain and cool.

    Serves: 6


    • 1 red and 1 yellow pepper, quartered and deseeded
    • 1 clove garlic, finely diced
    • 1 tablespoon white wine vinegar
    • 3 tablespoons extra virgin olive oil
    • Salt and freshly ground black pepper
    • 2 x 425g cans black beans, drained and rinsed
    • 5 spring onions, finely sliced
    • 1 small bunch coriander, chopped
    • 300g cherry vine tomatoes


    1. Preheat the grill to high. Grill the pepper quarters, skin side up, until blackened. Remove to a bowl and cover. Once cool, peel and cut into large dice.
    2. Whisk the garlic, vinegar, olive oil and seasoning together. Mix in the beans, diced peppers, spring onions and coriander.
    3. Peel and quarter the tomatoes. Mix into the beans and serve with chargrilled tuna.

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