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Indian Bean Salad

Serves 4 to 6 Salad vegetarian, Salads

Indian Bean Salad

Indian Bean Salad, a staple in many home kitchens across India, is a dish that embraces simplicity and tradition. While it may not appear at grand celebrations, it is a cherished part of everyday life, often served as a humble accompaniment to a family meal. This version captures the essence of how it's typically prepared at home—where salt is measured by the touch and intuition guides the cook.

A symphony of flavors unfolds with each bite, where the creamy beans are uplifted by the sharpness of raw onion and the grassy freshness of parsley. The olive oil adds a luxurious mouthfeel, balanced by the bright acidity of vinegar. Generous seasoning brings everything together, creating a dish that’s both comforting and refreshing, perfect for sharing around a familiar table.

Ingredients

  • 400 gcooked beans
  • 1onion
  • 80 mlolive oil
  • 2 tbspvinegar
  • parsley — chopped
  • to tastefine sea salt

Method

  1. Start by finely chopping 1 onion. Use a sharp knife to ensure even pieces, which will provide a consistent texture throughout the salad. Transfer the chopped onion to a large mixing bowl where you'll combine all the ingredients.
  2. Add 400 g of cooked beans to the bowl with the onions. Ensure the beans are well-drained and at room temperature to allow them to absorb the dressing flavors more effectively.
  3. Pour 80 ml of olive oil over the beans and onions. Olive oil adds richness and helps bind the flavors together. Next, add 2 tablespoons of vinegar, which will provide a tangy contrast to the oil and enhance the overall taste.
  4. Season the mixture with fine sea salt to taste. Start with a small amount, mix, and taste before adding more. The salt should bring out the flavors of the beans and onions without overpowering them.
  5. Gently toss the salad using two large spoons or your hands. Be careful not to mash the beans; they should remain intact to maintain the salad's texture. Toss until the dressing evenly coats all components.
  6. Finely chop a handful of parsley and sprinkle it over the salad. The parsley adds a fresh, herbal note that complements the richness of the olive oil and the tanginess of the vinegar.
  7. Serve the Indian Bean Salad immediately with bread on the side. The salad should be vibrant and aromatic, with the beans glistening from the dressing and the parsley providing a pop of color.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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