Yet another exciting way to include black-eyed beans in your salad, this salad is a sure-shot winner with everybody. It combines cooked chawli beans with crunchy and juicy veggies like capsicum, lettuce, tomatoes and onions. A squeeze of lemon adds tang to this recipe while a sprinkling of pepper gives it a peppy note of spiciness. The Black-eyed Bean Salad is easy to make, but must be tossed just before serving to enjoy the rhapsody of flavours and textures. You can also try other chawli recipes like Chawli and Sprouted Moong Chaat or Chawli Beans and Mint Burger .
|Black eyed beans||2 Cup (32 tbs) , soaked ((boiled chawli))|
|Finely chopped tomatoes||1/4 Cup (4 tbs)|
|Finely chopped onions||1/4 Cup (4 tbs)|
|Finely chopped capsicum||1/4 Cup (4 tbs)|
|Cucumber||1/4 Cup (4 tbs) , chop|
|Shredded iceberg lettuce||1/4 Cup (4 tbs)|
|Finely chopped coriander||1 Tablespoon ((dhania))|
|Finely chopped green chillies||1/2 Tablespoon|
|Lemon juice||1 1/2 Tablespoon|
|Freshly ground black pepper||To Taste ((Kalimirch))|
1.Combine all the ingredients in a deep bowl and toss well.