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Black-Eyed Bean Salad is nutritious and filling and can be prepared quickly with cooked beans, fruits and vegetables.
Ingredients:
Black Eyed Bean/Lobia – 1 cup
Red Bell Pepper, chopped – 1/4 cup
Jalapeno, chopped – 1/4 cup
Spring Onion, chopped – 1/4 cup
Ripe Papaya, chopped – 1/4 cup
Pomegranate Seeds – 1/4 cup
Sweet Corn Niblets – 1/4 cup
Coriander Leaves, chopped – 1/4 cup
Cumin Powder – 1 tsp
Lemon Juice/Extract – 1 1/2 tbsp
Olive Oil – 1 tbsp
Peppercorn, crushed – 1 tsp
Salt to taste
Method:
- With enough water, soak the beans overnight.
- Pressure cook the beans until it is soft but still holds shape, al dente. One to two whistles, should cook them enough.
- Meanwhile, steam cook sweet corn niblets. Once cooked, strain out any excess water. Let it cool down.
- Strain out all the water from the cooked beans and allow to cool down.
- In a mixing bowl, take cooked beans, chopped red bell pepper, jalapeno, spring onion, papaya, pomegranate seeds, sweet corn niblets and coriander leaves.
- Add slat and crushed peppercorns. Toss well.
- In a small bowl, mix together olive oil, lemon juice and cumin powder. Add this to the tossed beans and vegetables.
- Refrigerate for 4-5 hours atleast before serving.
