Blackeye Bean And Mushroom Salad

175 g/6 oz black eye beans, soaked overnight
salt
100 g/4 oz button mushrooms, wiped and sliced
4 tablespoons French dressing
1 small red pepper, cored, deseeded and sliced
2 tablespoons chopped parsley
lettuce leaves

Drain the beans, place in a pan and cover with cold water. Bring to the boil, cover and simmer for 40 to 45 minutes until tender, adding a little salt towards the end of cooking.

Drain thoroughly and place its a bowl with the mushrooms. Pour over the dressing and toss well while still warns. Leave to cool.

Add the red pepper and chopped parsley, and toss thoroughly. Line a salad bowl with lettuce leaves and spoon the mixture into the centre. SERVES 6