Mixed Beans Salad Recipe
A vegetarian Continental recipe with rajma (large kidney beans), soybeans (whole soya dal), black eyed beans (lobia). Ready in 6h 5m, serves 2.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Mixed Beans Salad recipe, we will first cook the beans until soft
black eyed beans (lobia)(1/2 cup) - 2
For cooking the beans first wash and soak them in enough water for at least 6 hours
black eyed beans (lobia)(1/2 cup) - 3
Once soaked, drain the beans and transfer to the pressure cooker
black eyed beans (lobia)(1/2 cup) - 4
Add salt, garlic cloves, 1 cup water and close the lid of the pressure cooker
- 3 cloves garlic(2)salt - as per taste - 5
Place the weight on and allow the beans to cook over medium heat until you hear two to three whistles
black eyed beans (lobia)(1/2 cup) - 6
After two to three whistles, turn the heat to low and simmer for another 10 minutes
- 7
After 10 minutes turn off the heat
- 8
Allow the pressure to release naturally as the beans will continue to cook under the existing pressure
black eyed beans (lobia)(1/2 cup) - 9
Once done, open and drain the excess liquids
- 10
You can use this in soups or even when cooking rice
- 11
Allow the beans to cool completely
black eyed beans (lobia)(1/2 cup) - 12
Our next step is to prepare the dressing for the salad
- 13
Add all the ingredients for dressing like the olive oil, white wine vinegar, mayonnaise,dijon mustard , black pepper powder and salt in a bottle with the lid
black eyed beans (lobia)(1/2 cup)red bell pepper (capsicum) - finely chopped(1)yellow bell pepper (capsicum) - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)extra virgin olive oil(1/4 cup)white wine vinegar(2 tablespoon)classic mayonnaise (with egg) - low fat(1 tablespoon)dijon mustard(1 teaspoon)black pepper powder - as per tastesalt - as per taste - 14
Tightly close the lid and shake the bottle so all the ingredients get well combined
- 15
To prepare vegetables for the salad, finely chop bell peppers and onion and transfer to a bowl
onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)yellow bell pepper (capsicum) - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)- 5 spring onion greens - chopped(4)black pepper powder - as per taste - 16
Stir in the halved cherry tomatoes and the cooked beans, the spring onion greens and coriander
black eyed beans (lobia)(1/2 cup)onion - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)- 8 cherry tomatoes - halved(6)- 5 spring onion greens - chopped(4)coriander (dhania) leaves - half bunch - 17
Pour the salad dressing and give the mixed beans salad a good stir and serve
black eyed beans (lobia)(1/2 cup) - 18
Serve the Mixed Bean Salad immediately along Light And Creamy Broccoli Soup and Fettuccine (Tagliatelle) Pasta with Tomato Basil Sauce for a complete meal
Nutrition Facts
Per serving
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Mixed Beans Salad Recipe
A vegetarian Continental recipe with rajma (large kidney beans), soybeans (whole soya dal), black eyed beans (lobia). Ready in 6h 5m, serves 2.
Curated byLucas Dubois🇫🇷
Directions
18 steps- 1
To begin making the Mixed Beans Salad recipe, we will first cook the beans until soft
black eyed beans (lobia)(1/2 cup) - 2
For cooking the beans first wash and soak them in enough water for at least 6 hours
black eyed beans (lobia)(1/2 cup) - 3
Once soaked, drain the beans and transfer to the pressure cooker
black eyed beans (lobia)(1/2 cup) - 4
Add salt, garlic cloves, 1 cup water and close the lid of the pressure cooker
- 3 cloves garlic(2)salt - as per taste - 5
Place the weight on and allow the beans to cook over medium heat until you hear two to three whistles
black eyed beans (lobia)(1/2 cup) - 6
After two to three whistles, turn the heat to low and simmer for another 10 minutes
- 7
After 10 minutes turn off the heat
- 8
Allow the pressure to release naturally as the beans will continue to cook under the existing pressure
black eyed beans (lobia)(1/2 cup) - 9
Once done, open and drain the excess liquids
- 10
You can use this in soups or even when cooking rice
- 11
Allow the beans to cool completely
black eyed beans (lobia)(1/2 cup) - 12
Our next step is to prepare the dressing for the salad
- 13
Add all the ingredients for dressing like the olive oil, white wine vinegar, mayonnaise,dijon mustard , black pepper powder and salt in a bottle with the lid
black eyed beans (lobia)(1/2 cup)red bell pepper (capsicum) - finely chopped(1)yellow bell pepper (capsicum) - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)extra virgin olive oil(1/4 cup)white wine vinegar(2 tablespoon)classic mayonnaise (with egg) - low fat(1 tablespoon)dijon mustard(1 teaspoon)black pepper powder - as per tastesalt - as per taste - 14
Tightly close the lid and shake the bottle so all the ingredients get well combined
- 15
To prepare vegetables for the salad, finely chop bell peppers and onion and transfer to a bowl
onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)yellow bell pepper (capsicum) - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)- 5 spring onion greens - chopped(4)black pepper powder - as per taste - 16
Stir in the halved cherry tomatoes and the cooked beans, the spring onion greens and coriander
black eyed beans (lobia)(1/2 cup)onion - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)- 8 cherry tomatoes - halved(6)- 5 spring onion greens - chopped(4)coriander (dhania) leaves - half bunch - 17
Pour the salad dressing and give the mixed beans salad a good stir and serve
black eyed beans (lobia)(1/2 cup) - 18
Serve the Mixed Bean Salad immediately along Light And Creamy Broccoli Soup and Fettuccine (Tagliatelle) Pasta with Tomato Basil Sauce for a complete meal
About this recipe
A vegetarian Continental recipe with rajma (large kidney beans), soybeans (whole soya dal), black eyed beans (lobia). Ready in 6h 5m, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
