Tuesday, October 26, 2010

Black-Eyed Bean Salad

I have become a total fan of using dried beans and legumes, it's amazing how economical they are, not to mention how tasty and healthy. My favourite at the moment is the black-eyed bean, no it's not a pea, it's a bean, and they are packed full of calcium, iron, folate and vitamin A. (Thanks Google). I think they are particularly cool because they have their own unique flavour and are yummy to munch on their own without the addition of other ingredients. That said, they are well suited to many different recipe ideas. Like this here bean salad. I guess this recipe is similar in taste to an Indian kachoomber; a salad based on tomatoes, onion, and coriander. So it would be well suited sitting alongside a spicy main course. It has a nice summery freshness about it thanks to the lemon juice and mint, and would be great to take along to a BBQ, especially as it's one of those recipes which you can just throw together, but tastes like you slaved away on it.

  • 4 tablespoons of dried black-eyed beans
  • 2 tomatoes, chopped
  • 1 onion, finely chopped
  • 2 Tbsp fresh coriander leaves, chopped
  • 1 Tbsp fresh mint leaves, chopped
  • 3 cloves garlic, crushed
  • Juice of one lemon
  • 5 black peppercorns, coarsely ground
  • salt, to taste


Soak the black-eye beans for a few hours, or overnight. Boil in salted water until tender. Drain and set aside.

Place the rest of the ingredients in a bowl and salt to taste. Briefly toss everything together with a fork.

Garnish with fresh mint.

Serves 3 as a side dish.

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