Bean Salad

Ingredients

- ¼ Cup BAMB Letlhodi (china peas)
- ½ cup BAMB Black eyed beans
- ½ cup BAMB maroon Tswana cowpeas
- Origanum
- 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

METHOD

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.

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