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Bean Salad

Category: Vegetables

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¼ Cup BAMB Letlhodi (china peas)
½ cup BAMB Black eyed beans
½ cup BAMB maroon Tswana cowpeas
Black pepper
½ onion, chopped
1 tomato, chopped
Green beans (handful) cut into small sticks
Carrot, cut into small sticks
Cauliflower (1/2 of regular size)
Knorr seasons onion flavor
2 spoons BAMB Sunflower oil
  • Wash all the beans separately; cook them separately until cooked to your desired tenderness (soak beans overnight to reduce cooking time). Wash and cook Letlhodi separate as well. Boil carrots, cauliflower and green beans. On a separate pan, add oil and fry onion until brown. Add the tomato and crushed knorr season onion flavor and fry for 2 minutes. Add the carrots, green beans and cauliflower, mix well and add beans, Letlhodi and spices. Cover with the lid and allow simmering for 1 minute. Serve in a dish and add your preferred salad dressing.