Spicy Black Eye Bean Wraps / Salad Recipe

My mum made this recipe for us one weekend this summer and it’s quite a find. You can either have the bean mix as a salad accompaniment, or use it as a filling for flour tortilla wraps as a meal in itself!

As the recipe uses canned black-eyed beans you can throw it together for a light summer lunch or dinner.


1 onion, finely chopped
4 spring onions, chopped
1 green pepper, finely chopped
1 green chilli, finely chopped
4 tomatoes, cut into cubes (or use cherry tomatoes, quartered)
2 garlic cloves, crushed
400g tin of black eye beans, drained and rinsed
Pinch of ground coriander
Pinch of ground cumin
1 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp fresh coriander leaves, chopped

To serve as wraps:

8 tortilla wraps (2 per person)
Bowl of grated cheddar cheese
Bowl of sour cream

- Put the onion, spring onion, green pepper, chilli, tomatoes, garlic and beans in a large salad bowl
- Add the coriander, cumin, oil and vinegar, and coriander leaves, and toss
- Serve with the cheese and sour cream in bowls for people to make their own wraps.

(Adapted from a recipe in the Waitrose magazine)

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