Hearty and delicious legumes salad tossed with veggies chosen from what is available in the fridge.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Legumes Salad – Ospriada
Servings: 6 People
Ingredients
- 200 g Dry White Beans
- 200 g Dry Chickpeas
- 200 g Dry Black Eye Peas
- 1 Avocado , large size diced in small pieces
- 2 Bell Peppers , red & Orange, medium size, diced in small pieces
- 1 Carrot , julliened and cut in small sticks
- 4 Spring Onions , finely chopped
- 1 Courgette , cut in 8 sticks and diced in small pieces
- 1 Cucumber , cut 8 sticks and diced in small pieces
- 2 tbsp Capers , roughly chopped
- ½ cup Fresh Coriander , finely chopped
- 2 tbsp Fresh Parsley , finely chopped
- 40 ml EVOO , Extra Virgin Olive Oil
- 50 ml Lime Juice , Lemon will also do
- 20 ml Red Wine Vinegar
- 1 tbsp Mustard
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- From previous night soak the legumes in 3 separate bowls filled with water, the water to be at least 4 cm above the legumes as they increase their volume quite rapidly. Add more water if needed.
- Next day place a medium pot or casserole on high fire filled with water. Bring to a boil and add the beans. Bring again to a boil and simmer on low heat with the lid askew for about 30’ for the beans to soften. Remove from the fire, drain and add to the final serving bowl. Repeat for the chickpeas and the black eye peas, cooking them 10’ more or less but making sure that they are well cooked. Season with the salt and pepper and mix.
- To make the dressing mix the oil with the lime juice, vinegar and mustard. Whisk well and keep aside.
- Toss in the serving bowl the rest of the ingredients, pour the dressing and mix gently. Finally, add the avocado and toss gently.
