Minty Bean Salad by Tarla Dalal

Tarla.Dalal's picture

Apr. 22, 2014

For an accompaniment to a main dish, try this novel combination of black-eyed beans (lobhia) with a fresh minty flavor. Tomato, coriander and lemon add more tang and nutritional value i.e. vitamin A, vitamin C, folic acid and iron to this salad. Serve at room temperature immediately after tossing it or refrigerate until chilled.


Finely chopped mint leaves 2 Tablespoon
Soaked and boiled cowpea 1 1/2 Cup (24 tbs) (not overcooked)
Chopped cucumber 1/2 Cup (8 tbs)
Finely chopped onion 1/2 Cup (8 tbs)
Finely chopped tomatoes 1/2 Cup (8 tbs)
Finely chopped coriander 2 Tablespoon
Finely chopped green chilies 1/2 Teaspoon
Black salt 1/4 Teaspoon
Lemon juice 1/2 Tablespoon
Salt To Taste



1.  In a bowl, combine mint leaves, cowpea, cucumber, onion, tomato, coriander, green chilli, salt, lemon juice, and salt. Toss well.



2. Serve immediately or refrigerate for 1 hour and serve chilled.



1/2cup of cowpea when soaked gives 1.5 cups cooked peas

Recipe Summary

Difficulty Level: Easy
Servings: 4