Enjoy the protein-rich salad with the nuttiness of the black eyed beans and the crunchiness of the fresh seasonal vegetables and herbs drizzled with a sweet, sour and zesty dressing.
Course Lunch, Nourish Bowls, Salad
Cuisine Mexican
Keyword High-Protein, Soy Free
Ingredients
1cupcooked black eyed beans
1cupchopped tomato
1small red onion - thinly sliced
1cuproast pumpkin
1green chilli - finely chopped
2tbsptamarind pulp
1lime - juiced
1tbspolive oil
2tbspchopped parsley
2tbsppumpkin seeds
1clovegarlic - crushed
Salt and pepper - to taste
Instructions
Wash and cook black eyed beans in 2 cups of water if using pressure cooker (for 10 minutes) or in 3 cups of water if cooking in a saucepan.
In the meantime put pumkin pieces garlic, oil and salt and pepper in a plastic container with a lid and shake.
Grill garlic coated pumpkin pieces for 10 minutes.
In a larhe bowl add drained beans, grilled pumpkin and remaining ingredients.