East Indian Bean Salad Recipe

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Servings: 4

Ingredients

Cost per serving $0.52 view details
  • 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

Directions

  1. Dry roast the cumin in a frypan then set aside.
  2. Put the beans into a large bowl Add in oil, onion and garlic to the warm frypan. Cook for 1 minute.
  3. Add in remaining ingredients (save the beans) and stir gently till everything is kissed.
  4. Toss together the hot mix with the beans, season and serve.
  5. 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%
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