This salad has been a part of my husband’s lunch box for the past two weeks now. Going on his third today, I was considering at least trying a different dressing to break the monotony, but he says he’d like to stick to this. If it ain't broken don't fix it, right?
The generic term ‘bean salad’ could also include fresh green beans in it, and oftentimes it does. As I was typing out the recipe I realized that there were ingredients that I was omitting and some that I was adding. I tend to fiddle around with it quite a lot and sometimes throw in a carrot or some lettuce, or just do a bean-only version with some onions mixed in. What really matters in the end is that you taste the dressing and adjust the proportions to your liking. —Kirthana | Theblurrylime
For the salad:
dried chickpeas (garbanzo beans)
dried kidney beans
dried black-eyed peas
cucumber, finely chopped
onions, finely chopped
peppers, finely chopped
tomato, de-seeded and finely chopped
For the dressing:
1 1/2 tablespoons
apple cider vinegar
extra virgin olive oil
Salt, to taste
In This Recipe
If using dried : soak the chickpeas, kidney beans and black-eyed peas in separate bowls covered with plenty of water and leave for several hours, preferably overnight.
Cook the beans in a large pot of water until tender (cooking times for each tend to vary, so cook separately if possible). Alternatively, you could use a pressure cooker for this. So much easier too. Wash the beans under running water to cool them down.
Place all the ingredients for the dressing in a jar and shake/stir to mix. Add the cooled beans along with the onions, peppers, tomatoes, cucumber, and sprouts to a large bowl and pour over ¾ th of the dressing and toss through. Taste and add in the rest if needed. Serve right away, or refrigerate and serve cold.
* Keeps well for up to 7 days in the refrigerator.