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Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 4-6


Bean salad:

2 medium eggs

1 small tin kidney beans

1 small tin black-eyed beans

1 small tin chickpeas

1 small onion

3 small tomatoes


2 tablespoons olive oil

Lemon zest, to taste

Juice of 1 lemon

Ground black pepper, to season

4 fresh mint leaves

1 teaspoon mixed herbs

2 cloves garlic


1. Bring a small saucepan of water to the boil, add the eggs and cook for 7 minutes until hard-boiled. When cooked, rinse under cold water then peel shell.

2. Drain the tin of kidney beans, black-eyed beans and chickpeas. Place into a large bowl.

3. Finely chop the onion and tomatoes.

4. Chop the eggs lengthways into quarters.

5. Prepare the dressing by whisking together the lemon juice, lemon zest and olive oil. Add black pepper, shredded mint leaves, mixed herbs and crushed/finely diced garlic.

6. Add the dressing to the beans. Mix in the chopped onion and tomatoes and place the eggs on top.

three bean salad and eggs in a bowl