Caribbean Bean Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 14 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 g beans, red, dried
- 300 g beans, black, dried
- 1 onion (s)
- 3 bay leaves
- 1 large sweet potato (s), approx. 350 g each
- some vegetable oil, neutral, for frying
- a bit salt
- 1 mango (s)
- 3 tomato (s)
- 3 lime (s), possibly one more, your juice
- 100 ml coconut water
- some pepper, more colorful, from the mill
- some sugar
- 100 ml peanut oil
- 50 g desiccated coconut
- 1 bunch coriander
Print Recipe
Pin Recipe Instructions
- Soak the beans in plenty of water overnight.
- Peel and roughly dice the onion. Rinse the beans, place with the onion cubes and bay leaves in a large saucepan, cover with water, bring to the boil and cook covered over low heat for about 90 minutes. Then drain the beans, let them cool down and cover and chill.
- Peel, rinse and dice the sweet potato. Heat a little neutral vegetable oil in a pan and fry the sweet potato cubes for about 15 minutes, adding a little salt. Peel the mango, remove the pulp from the stone and dice. Rinse, clean and also dice the tomatoes.
- Mix the lime juice with the coconut water, season with a little salt, pepper and sugar and mix in the peanut oil. Mix the beans, tomatoes, mango and sweet potato with the dressing in a large bowl, season well and cover and chill.
- Roast the coconut shavings in a coated pan without adding any fat. Season the bean salad again and serve garnished with the coconut shavings and coriander leaves.
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