Tuesday, December 3, 2013

Black-Eyed Bean Salad


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


  1. With enough water, soak the beans overnight.
  2. Pressure cook the beans until it is soft but still holds shape, al dente. One to two whistles, should cook them enough.
  3. Meanwhile, steam cook sweet corn niblets. Once cooked, strain out any excess water. Let it cool down.
  4. Strain out all the water from the cooked beans and allow to cool down.
  5. In a mixing bowl, take cooked beans, chopped red bell pepper, jalapeno, spring onion, papaya, pomegranate seeds, sweet corn niblets and coriander leaves.
  6. Add slat and crushed peppercorns. Toss well.
  7. In a small bowl, mix together olive oil, lemon juice and cumin powder. Add this to the tossed beans and vegetables.
  8. Refrigerate for 4-5 hours atleast before serving.


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