Ingredients:
2 cups black eye beans
1 large yellow bell pepper
8 medium tomatoes, seeded, chopped
2 medium red onions, chopped
1 1/2 cups olives, seeded, sliced
3/4 cup parsley, chopped
1/2 cup red wine vinegar
2 cloves garlic, minced
1 cup extra virgin olive oil

Directions:
Cover beans with cold water in large bowl; soak overnight, drain.
Cook beans in large pan of boiling water, uncovered, about 45 min or until tender; drain, cool.
Meanwhile, quarter bell pepper, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin side up, until skin blisters and blackens.
Cover bell pepper pieces in plastic or paper for 5 min, peel away skin, cut into thick strips.
Place beans in large bowl with capsicum and remaining ingredients; toss gently to combine.