Black Eye Bean Salad

Other than the few varieties of Kosambri eaten during  major festivals, salad was generally not part of the meals I ate in India. Now I enjoy them a lot, especially the Italian and Greek salads and the Thai Papaya salad. It’s a great way to include more veggies and greens in our meals and eat it fresh and uncooked, as the nature probably intended us to. Today I made Black-eye beans salad. It’s an absolutely invigorating and delicious salad recipe I got from my friend Renuka. It doesn’t require any special salad dressing. The black-eye beans give it just the right amount of body to make a meal in itself. The green chilies, fresh black pepper and lime juice add that chaat-like zing to it. Try this salad with a glass of buttermilk for lunch some day. I am sure you’ll like it.

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Half cup black eye beans soaked and cooked or 1 cup frozen black eye peas
1 small red onion finely chopped
Half cup chopped cucumber
2 chopped tomatoes
2 green chilies
1 carrot grated
1 tbsp chopped mint leaves/pudina leaves
2 tbsp chopped cilantro/hara dhaniya/leela dhaNa
Juice from 2 small lemons
Half tsp fresh black pepper
Approx. 3/4 tea spoon salt (adjust per taste)

Preparation: Soak the black eye beans for 7-8 hours or overnight.

1. Cook the beans in 3 cups of water until just about cooked.
Note: These beans cook really fast. Also, the salad tastes better if the beans have a slight crunchiness to them.
2. Drain all the water from the beans and wait until they have cooled.
3. In a bowl, mix all the ingredients. Taste and adjust salt and lemon juice per your taste.