Wash and soak bambara beans overnight.
Rinse and boil for an hour with one and half litres of water on a high heat, or until cooked through.
Drain the water and let cool off.
Slice green bell pepper, onion and cherry tomatoes into halves and add them to the beans. Add sweet corn and set aside.
Pour olive oil into a small bowl, add ground black pepper, salt, honey, lemon juice and whisk till well mixed.
Drizzle the dressing over the beans, add chopped parsley and mix together.
Place arugula leaves in a serving bowl and pour the beans mixture over it.
Bambara beans salad ready to serve.