Black-eyed beans salad with pork belly
1 package of pork belly (entremeada), cut in small cubes
500 g cooked black-eyed beans
1 red onion
3 garlic cloves
1 red pepper
200 g cherry tomato
20 g chopped parsley
Salt, pepper, vinegar and olive oil
In a bowl, mix together the beans, the onion, the garlic, the pepper, the tomato and the chopped parsley.
Stir in the meat and season with salt, pepper, vinegar and olive oil. Spread in a plate and cool in the fridge for about half an hour. Garnish with some parsley leaves and serve.