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Preparation Time : 15
Cook Time : 10
Total Time : 25
Spicy Bean salad 1 x (14 ounce) can black-eyed peas 1 x (14 ounce) can chickpeas 1 x (14 ounce) can kidney beans 1⁄2 teaspoon garlic, crushed 1 tablespoon sesame seed oil 1 onion, small dice 1 teaspoon ground cumin 1⁄2 teaspoon ground coriander 1 teaspoon pepper, black coarse 1⁄4 teaspoon ground red chili pepper 1 teaspoon salt 1 lemon 2 tablespoons coriander leaves, chopped
Swash and drain all the beans well. In a bowl place the sesame oil and garlic, mix well. Add the onion, stir. Sprinkle in the coriander, chilli, cumin, black pepper and salt and stir. Mix with the beans, sprinkle over the lemon juice and garnish with coriander leaves. Serve at room temperature.
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