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|
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