Friday, April 22, 2011

Indian black eye beans salad

Recipe for 2

1 cup dried black eye beans, soaked in water overnight, drained
1 small can corn in water (no sugar), drained
1 tablespoon peanut oil
1 red onion, diced
1 large tomato, diced
2 small green chillies, finely chopped
Salt/pepper to taste
Pinch of turmeric
Juice of one lime


In a large saucepan over high heat, place the soaked black eye beans, water and one teaspoon of salt. Bring to a boil. Reduce the heat to medium-low, cover the pan and let the beans simmer until tender and drain.
In a non stick frying pan, heat one teaspoon of peanut oil over medium heat. Add the onions, tomato and green chilli, and corn. Sauté until vegetables are tender but not overcooked.
Add the black eye beans to the frying pan along with 1/4 teaspoon of salt, turmeric and the lime juice. Toss to mix with the vegetables.
Serve directly from pan with fresh bread. Enjoy!