Cook the potatoes and green beans in a large saucepan of boiling water for 8–10 minutes. Drain, allow to cool and place in a large serving bowl.
Add the black-eyed beans, spring onions, chilli, tomato and mint leaves.
Combine all the dressing ingredients in a small bowl and mix well. Pour over the salad, toss to mix well and serve with hot Bhaturas (see