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Black eyed bean salad, Karamani/Thatta Payiru salad is a filling protein packed snack, which can be served as a refreshing, crunchy after school snack.
Hemapriya

Black Eyed Bean Salad Recipe

black eyed bean salad is a filling protein packed snack, which can be had at breakfast or lunch or can be served to kids as a refreshing, crunchy mid-day or after school snack. If you have boiled beans ready at hand making this salad is a breeze.
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Prep Time 8 hours
Cook Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 3 -4 servings
Course: Breakfast
Cuisine: Indian
Ingredients Method

Ingredients
  

  • Ingredients:
  • • 1/2 cup lobia beans
  • • 1/2 apple finely chopped
  • • 1 small cucumber finely chopped
  • • 1/2 carrot finely chopped
  • • 1 small onion finely chopped optional
  • • 1 small tomato deseeded and chopped finely
  • • 1 tablespoon fresh coriander leaves finely chopped
  • • 1 tablespoon sweet corn kernels boiled
  • • Freshly crushed black pepper corn
  • • Juice of 1 lemon
  • • Salt to taste optional

Method
 

  1. Method:
  2. Rinse and soak the black eyed beans in enough water for 8 hours.
  3. Drain, rinse and pressure cook the beans for 2 whistles
  4. The beans should be thoroughly cooked and you should be able to mash it between fingers, but the beans should retain their shape.
  5. Allow to cool down completely.
  6. In a large bowl, add the boiled beans, chopped veggies and fruits. Toss well.
  7. Season the salad with lemon juice, black pepper powder and salt.
  8. Serve