Black-eyed bean salad, with lettuce, onion, dill, spring onion and balsamic glaze orange Entopia

Boil the black-eyed beans in salted water.  Strain well to drain the water and leave to cool.  Finely chop the lettuce, dill, dried onion and chives and place them in a bowl or salad bowl.  Add the beans.

Garnish with Entopia balsamic glaze orange.

Add olive oil, salt and pepper, optionally.