Whenever I make this Cluster Beans Salad I think of my elder sister and her utter dislike and my love for these beans. I remember how we used to fight with mum, I would want to eat it and she would refuse it eat it. In memories like this, I remember this quote by Sir P. G. Wodehouse, “Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them.” 😉 😛
Anyways let’s get back to this cluster beans salad with black beans, it’s become one of my favourites these days.
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 unusual 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 this cluster beans salad a try and stay healthy!
- 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
- 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
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.