African Bean Salad By Chef Mokgadi Itsweng
This salad celebrates the balance between good food and planetary health. I use indigenous cowpeas, Ditloo aka bambara nuts and tons of other seasonal vegetables and herbs to make this salad delicious and flavoursome. African Indigenous Ditloo aka Bambara groundnuts and Cowpeas add nitrogen into the soil, helping to heal mother nature, who in turn gives us good nutritious food. This plant protein and fire packed salad is the perfect salad to take to a potluck or a picnic, as it travels very well and can be served in a jar.
A great salad to share the love for good food with.
Ingredients:
- 1 cup cowpeas, cooked
- 1 cup ditloo (bambara groundnut), cooked
- 2 tomatoes, diced
- 2 carrots, peeled, grated
- 2 zucchinis, chopped
- 1 cup sweet corn
- cooked/grilled 1 pepper, deseeded and diced
- ½ cup pickled onions
- 1 handful mint, chopped
- 1 handful parsley, chopped
- 1 handful coriander, chopped
- Seasoning salt to taste
- For the dressing :
- ½ cup olive oil
- 1 teaspoon ginger, grated
- ½ cup lemon juice
- ¼ cup apple cider vinegar
- 1 tbs honey 2 garlic cloves, grated
- 1 teaspoon ginger, grated
- 1 tablespoon salt and pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
Method:
Make the dressing first, by whisking all the dressing ingredients together, then leave in the fridge to chill.
In a bowl, mix the cooked beans, ditloo, tomatoes, carrots, zucchini, sweetcorn, peppers, onions and herbs. Season with salt and pepper to taste.
Pour the dressing into the beans and mix thoroughly. Allow to marinate in the fridge for hour before serving.
