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The healthiest and lowest calorie cowpea salad recipe

Recipe of Cowpea salad

Ingredients for cowpea salad

2-dimensional blue-eyed beans

One piece of corn

Two tomatoes

One small sweet pepper

One small onion

Fresh parsley in the required amount

Olive oil 1 tbsp.

Garlic powder 1/2 teaspoon

Fresh lemon juice 2 tbsp.

Grate lemon peel 1 tbsp.

Salt and pepper as needed

We all know that having a healthy and nutritious diet, including vegetables, grains and legumes in the food basket can be very helpful and important. Legumes are a nutritious food that has different types and we can make various foods and appetizers with them and enjoy eating them enough. For example, pinto bean salad, vegetable and red bean salad, pea salad, cowpea salad, and… which we are almost familiar with.

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Blue-eyed beans are one of the most nutritious beans that we can use in our food and enjoy countless benefits. Kidney beans are low in calories and contain about thirteen calories per 100 grams, indicating that we can easily use it as a diet and satiety food because it is rich in fiber and this fiber improves gastrointestinal function. Helps. Among the vitamins in cowpea are vitamins A and C, which can be very useful for the skin.

Due to the numerous properties of cowpea, I suggest that you do not neglect the foods containing these beans, such as cowpea salad, and that is why I thought it appropriate to consider cowpea salad for training today. This salad has an easy preparation method, there are no restrictions for choosing salad ingredients, and you can easily use a variety of foods such as meats and vegetables in your salad. This salad can be a complete meal for vegetarian loved ones and they can enjoy eating it.

How to prepare cowpea salad

Thoroughly clean the kidney beans and soak for about 8 hours.

Change the bean juice and cook the beans for two hours to drain (always allow the beans to drain and eat to preserve their nutrients. Avoid draining the beans.)

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Cut the corn in half and cook with some water and salt. (Canned corn can also be used for cowpea salad, but I generally prefer not to use canned ingredients.) After cooking, dry the corn.

Gradually prepare the other ingredients while the beans and corn are cooking. Finely chop the onion.

Chop the parsley and put it in the refrigerator.

Empty the inside of the tomatoes and then chop finely.

After the beans are cooked and cooled, mix all the ingredients together with the spices and seasonings and put the bean salad in the refrigerator to taste the ingredients and then serve the salad.

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