Black eye bean salad.
There is a definite lack of restaurants and eateries that serve delicious and nutritious snacks and salads in the city of Hyderabad. Although some restaurants make a feeble effort by including the token ‘salad’ section in their menu, most squander the purpose by adding tonnes of mayonnaise or by being super expensive.
So futile is the search for well proportioned, well made and affordable salad places in Hyderabad, that for the last few days I have been making and carrying mini-meals/salads that are quick to prepare and are mighty helpful in killing the hunger pangs between meals.
Here is the recipe of the super easy and delicious black eye bean salad.
—————————————————————————————————————————(The initial experiment of the salad where the only vegetable used was fresh sliced cabbage, in subsequent versions I incorporated a wider variety of thin sliced fresh vegetables.)
How to make it : Soak a handful of the black eye beans overnight and pressure cook them for about two whistles, drain the water and run the beans through cold water to prevent any further cooking.
Toss the beans in olive oil ( I used oregano flavoured olive oil) and add liberal amounts of finely chopped veggies (in my initial experiment, I only added fresh chopped cabbage, but later included diced bell peppers, lettuce, cherry peppers), a pinch of salt and a dash of ketchup:).
Chill in the refrigerator and serve cold. This is a super delicious salad and quick to prepare, you can preserve the cooked black eye bans in the refrigerator for up-to three days and then add the seasoning as and when needed.