This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Somehow, I managed to hit just the right sweet and sour notes in this salad. The trick is to assemble all the ingredients, mix them all up and refrigerate for at least 2 hours or preferably overnight. This releases the sweetness from the dried cranberries and the minty flavours to soak into the beans. The only cooking required is to steam the whole red lentils, chickpeas and red beans but I was fortunate enough to avail of a package of Melissa's steamed lentils and packages of chickpeas and red beans that were soaking in water and sea salt. Any combination of beans would work in this recipe.
1 (8 oz.) cup whole red lentils, steamed
1 (8 oz.) cup chickpeas, drained
1 (8 oz.) cup red beans, drained
1/2 cup dried cranberries or cherries or raisins
2 stalks green onions, diced
1 serrano pepper, diced
2 medium tomatoes, diced
2 handfuls mint, diced
1/4 cup olive oil
1/8 cup cider vinegar
1 serrano pepper, sliced (for garnish)
salt & pepper to taste
Whip together oil, vinegar, salt and pepper and set aside.
Mix remaining ingredients except sliced peppers.
Add oil & vinegar dressing.
Refrigerate overnight & garnish with sliced peppers before serving.