Рецепт East Indian Bean Salad
Порций: 4
Ингредиенты
- 1/2 tsp cumin
- 1 x 14 ounce tin black-eyed peas, liquid removed, and, rinsed
- 1 x 14 ounce tin red kidney beans, liquid removed, and, rinsed
- 1 x 14 ounce tin chickpeas, liquid removed, and, rinsed
- 1 clv garlic, chopped, with salt
- 2 Tbsp. extra virgin olive oil
- 3 x green onion, minced
- 1 x yellow pepper, minced
- 1 x onion, minced
- 2 x tomato, minced
- 1 x red chili pepper, minced or possibly 1 green chili pepper, minced or possibly 1/2 tsp chili flakes
- 1/2 x lemon, juice of pepper
Инструкции
- Dry roast the cumin in a frypan then set aside.
- Put the beans into a large bowl Add in oil, onion and garlic to the warm frypan. Cook for 1 minute.
- Add in remaining ingredients (save the beans) and stir gently till everything is kissed.
- Toss together the hot mix with the beans, season and serve.
- Garnish with cilantro.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 83g | |
Recipe makes 4 servings | |
Calories 84 | |
Calories from Fat 61 | 73% |
Total Fat 6.96g | 9% |
Saturated Fat 0.96g | 4% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 6mg | 0% |
Potassium 172mg | 5% |
Total Carbs 5.62g | 1% |
Dietary Fiber 1.3g | 4% |
Sugars 2.59g | 2% |
Protein 1.0g | 2% |