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Two Bean Salad
Servings – 2
INGREDIENTS
Chickpeas – 140 grams
Kidney beans – 140 grams
Water – 1.75 litres, divided
Salt – 1 teaspoon
Olive oil – 35 milliliters
Lemon juice – 30 milliliters
Garlic – 2 teaspoons
Salt – 1/4 teaspoon
Black pepper – 1/4 teaspoon
Cucumber – 100 grams
Onions – 90 grams
Tomato – 100 grams
Bell pepper – 75 grams
Pomegranate – 100 grams
Mint – 5 grams
Coriander – 2 tablespoons
PREPARATION
1. In a bowl, add 140 grams chickpeas, 140 grams kidney beans, 750 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked beans, 1 litre water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 whistles.
4. Open the lid and remove it from heat.
5. Drain the beans and keep aside.
6. In a bowl, add 35 milliliters olive oil, 30 milliliters lemon juice, 2 teaspoons garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
7. In a mixing bowl, add the boiled beans, 100 grams cucumber, 90 grams onions, 100 grams tomato, 75 grams bell pepper, 100 grams pomegranate, 5 grams mint, 2 tablespoons coriander, prepared dressing and mix it well.
8. Refrigerate for 30 minutes.
9. Serve.
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