- Dish type
- Bean salad
I made this recipe up at my sister's just by using what she had in the cupboard. The result was delish! Hope you enjoy it!
10 people made this
- 250g dried black eyed beans, soaked overnight
- 50g chopped celery, with leaves
- 150g shredded carrot
- 50g chopped fresh parsley
- 75g chopped onion
- 2 tablespoons chopped fresh mint
- 4 tablespoons olive oil
- 2 oranges, juiced
- 1/2 lemon, juiced
- 1 garlic clove, pressed
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon dark brown soft sugar
MethodPrep:30min ›Cook:40min ›Extra time:1hr chilling › Ready in:2hr10min
- Place the beans in a saucepan with enough water to cover them by an inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
- When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, onion and mint; toss to blend.
- For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper and dark brown soft sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
Reviews & ratingsAverage global rating:(7)
Reviews in English (6)
Crisp, tangy and fresh. This bean salad is so scrumptious! I could eat it every day. I soak and cook extra beans and freeze them so I can prepare the salad on the spot the next time. Thank you for sharing this recipe, its a keeper.-25 Mar 2008
Beans and vegetables have never been so addictive. I first made this recipe at midday so that the marinade would really seep into the vegetables. By dinnertime, my family had finished it already. We all really enjoy the flavor combination of this salad. It's something different - i.e. refreshing - to take along to a summer barbecue and it is a side dish that works well with both beef and some fish meals. Like another reviewer, I do use canned beans (just make sure to drain and rinse well), so the hardest part is prepping the vegetables. There is only one tiny issue - I still think the dressing is missing an ingredient, but I'm not sure what exactly. Perhaps some lime juice to add a bit more zing (FYI: If you have lemon balm growing in your herb garden, use it) or another spice in addition to the coriander? If I discover it, I will post accordingly. In the meanwhile, try this recipe; it's wonderful.-29 Jun 2008