45g dried black-eye beans

150ml garlic vinaigrette

1 small red onion, chopped

45ml chopped fresh parsley

1 x 200g can tuna, drained

cherry tomatoes, to garnish

Soak the black-eye beans for at least 4 hours. Drain, then cook in fresh water until tender. Drain well and cool slightly.

Pour the vinaigrette dressing over the beans and mix well.

Add the onion and parsley and stir to combine.

Add the tuna and stir gently into the salad.

Garnish with halved cherry tomatoes and serve at cool room temperature.