A simple and nutritious Black-Eyed Peas salad, that tastes delicious when served at room temperature or chilled.
Black-eyed beans salad, How to make bean salad, How to make black-eyed peas salad, Karamani salad, Summer salad
Author: Sandhya Ramakrishnan
Black-eyed beans – ¾ cup
Onion – ¼ cupfinely chopped
Tomato – 1 smalldeseeded and finely chopped
Carrot – ¼ cupgrated
Green chilies – 2finely chopped, optional
Peanuts – 3 tbsproasted and crushed
Cilantro – 3 tbspfinely chopped
Lemon juice – 2 tbsp or to taste
Salt – to taste
Pepper – to taste
Soak the beans for about an hour and then cook it in a pressure cooker with enough salt until just soft. It takes me only one whistle usually to cook the beans.
Drain the beans and keep it in the colander.
Chop the rest of the ingredients and add it to a bowl. You could also include raw mango, cucumber and bell pepper if preferred in the salad. I have not used green chilies as I was serving it to my kids as well. So I increased the amount of pepper slightly.
Add the drained beans to the mixture and toss it a few times to combine. Add salt, if needed and lemon juice.