Coriander-Lemon- Beans Salad

It is breezy and slightly chilly here, owing to the recent rains and the on-set of monsoon perhaps. If we are actually done with summer, then I am thankful. Evenings and nights are especially cold nowadays. And my intake of warm fluids has increased exponentially (black coffee, soup, and hot chocolate). When I go walking I find nothing good enough to make me become all exhausted.

 

Even my salads are heavy and provide a lot of warmth to the body. This high protein salad is ideal as a mid-week one, and is good to replenish you with lost nutrients in the form of both proteins and minerals. I do not use canned beans, as a rule. But you could if you like.

 

1. 250 gm black beans
2. 2 bunches coriander, chopped quite finely
3. 1 medium sized carrot, washed, peeled and chopped
4. 2 medium sized onions, chopped into half moons
5. Juice of 2 lemons
6. 6 cloves of garlic, finely chopped
7. 1 tbspn cumin seeds
8. Light Olive oil
9. Salt
10. Fresh ground pepper (optional)

 

–          I soak the black beans overnight and pressure-cook them for 15 min in the morning, so that I have soft beans with a little bite to them.

–          Heat a tspn of oil in a heavy bottom pan and fry up the cumin seeds and garlic. Fry till the garlic is light brown. Take out the mixture and add it to another large mixing bowl

–          In the same garlic infused oil, add a tspn more oil, add the chopped carrot and stir fry till the outsides of the carrot are starting to fry up and then take them off the heat.

–          Add these carrots too to the mixing bowl. To this mixture, add the cooked beans, chopped coriander, onions, and salt, and mix thoroughly.

–          When the mixture becomes warm/room temp, add a spritz of lemon. You can add fresh ground pepper too.