Recipes by Gayatri Singh

Cluster Beans and Black Beans Salad

Cluster Beans and Black Beans Salad

It has been a while now that I am trying to eat just protein based and gluten free dishes and as hard as it sounds it’s going pretty good. Because of my diet restrictions I am coming up with some really different and sometimes strange 😉 combinations in my salads. A few days ago I had some really random ingredients in my pantry, I didn’t want to cook anything Indian and this is how I made this strange yet delicious salad.

I have always cooked cluster beans in Indian way, cooked in a pungent, spicy gravy which I absolutely love and I can live on it but for some reason I am not feeling like cooking or eating anything like that these days. But I did want to eat cluster beans so I thought why not make a salad out of it. I paired these beans with black beans, pomegranate, feta cheese and dressed it it in a turmeric, honey mustard dressing. Ah it was delicious!

Do give it a try and stay healthy!

Ingredients:

  • 150 g steam cluster beans cut in bite size pieces
  • 1 onion finely chopped
  • 1 tomato deseeded and diced
  • 1 can washed and dried black beans
  • ½ cup pomegranate pearls
  • ¼ cup feta cheese

For dressing:

  • 1 tbsp dijon grainy mustard
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 1 small garlic crushed
  • ½ cup olive oil
  • 1 tsp turmeric powder
  • Salt, black pepper and red chillies to taste
  • 1 tsp finely chopped dill, mint

Instructions:

In a big bowl mix all the ingredients except feta cheese and pomegranate pearls for the salad.

To make a salad dressing, mix all the ingredients together and gradually add olive oil till it’s emulsifies or put it in a glass bottle and shake it well.

Dress the salad well and garnish it with feta cheese and pomegranate pearls.

For vegan, omit the cheese and add crushed tofu.

Enjoy!

 



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