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dried cowpea salad

cowpea salad
  • Prep Time : 0 m
  • Cook Time : 0 m
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250 g crusty kidney bean.

6 stalks green onions.

1/2 bunch parsley, chopped.

1/2 bunch dill, chopped.

Cornichon pickles, chopped.

2 roasted red capsicums.

2 roasted green capsicums.

2 garlic cloves, crushed.

1 lemon.

1 tablespoon vinegar.

1/2 small cup olive oil.

1 small cup parboiled corn.

1 teaspoon salt.


Soak the kidney bean whole night, then rinse and drain in a dish.

Add parsley, dill, green and red roasted capsicums, onion, and pickles to kidney bean’s pot.

To prepare the sauce: add olive oil, garlic, vinegar, lemon, and salt; blend them well then pour over the kidney bean’s pot with stirring. After that place them in a serving dish and serve.

Note: for best taste prepare this dish before two hours from serving.


By AleppoFood team

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