Nigerian Brown Bean Salad

Funke Koleosho's Nigerian Brown Bean Salad

In a variety of western recipes, legumes are often added to salads and generally preferred because of their "fuller for longer" properties. Brown beans are nutritious and are a source of slow release energy. Beans are also very rich in protein and dietary fibre.

This recipe is not at all unusual as beans are quite an ideal salad ingredient. I have not come across the use of brown beans in a salad recipe and this aroused my curiosity for the taste, flavour and texture of such.

My very first attempt at creating a salad dish using brown beans, was a success! I have used some of my favourite salad leaves with subtle and crisp tastes that would not over power the tastes of the beans. I also created a mixed sweet pepper dressing with a hint of chilli, which I served the salad with. I encourage you to adjust this recipe as you please, to get your most preferred salad taste! Try it!

  • Mixed salad leaves 
  • A handful of finely diced red peppers 
  • A handful of finely diced green peppers 
  • A handful of sweetcorn 
  • 1 tablespoon of chopped onions
  • A pinch of chilli powder or Suya pepper mix (optional) 
  • Salt & pepper 
  • Two tablespoons of coconut oil 
  • Two handfuls of pre-boiled Nigerian brown beans. (Boil the beans in a pressure cooker until just soft.) 

What to do (Serves 1-2 people):
  1. The first thing is to cook the beans in a pressure cooker until beans are just soft. This should take about 20 minutes in the pressure cooker. When cooked, remove from heat and allow beans to cool to room temperature. 
  2. In a sauce pan, heat the oil and sauté the onions, red and green peppers for no more than 2 minutes. Add a pinch of salt and pepper to taste. Also add the suya pepper if using. Remove from heat and allow to cool (so as not to wilt the salad leaves) 
  3. In a large salad bowl, add the salad leaves, beans and sautéed peppers and sweetcorn. Toss and serve. 
Brown Bean Salad

Post a Comment

Previous Post Next Post