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.