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‘Adalu’ Salad – Brown Beans & Corn

by on July 21, 2015
 

I’ve wanted to make a bean salad for ages and finally got round to it. 

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This is a simple spiced salad, flavoured with cinnamon powder and lime juice. The recipe comes from a book ‘Hot, Hot, Hot’.

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You’ll need cooked beans – boiled till soft but still holding its shape. I cooked the beans without salt so it wouldn’t take forever and yield hard beans.

It reminds me very much of a salsa, ingredients diced up.

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And full of colour.

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And then, one stirs it all together, and leaves it to rest really.

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Which is pretty simple right? And looks awesome, yes?

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And then, because you have a coconut scraper, and corn and coconut are fam, that’s how you finish the dish.

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You savour ever mouthful, your mouth laced with fresh and warmth, creamy and creamy. You enjoy your ‘Adalu’ salad. And plan on how you shall make the pottage. 

Adalu - Bean & Corn Salad
A delicious bean salad to which I've added sweet corn, cilantro and coconut to approximate the flavours of a Nigerian pottage of brown beans and fresh corn, called Adalu


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Prep Time
15 min

Cook Time
40 min

Prep Time
15 min

Cook Time
40 min

922 calories
189 g
0 g
7 g
46 g
1 g
1582 g
1026 g
49 g
0 g
3 g

Nutrition Facts
Serving Size
1582g

Amount Per Serving
Calories 922
Calories from Fat 56

% Daily Value *

Total Fat 7g
10%

Saturated Fat 1g
6%

Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%

Sodium 1026mg
43%

Total Carbohydrates 189g
63%

Dietary Fiber 55g
219%

Sugars 49g
Protein 46g
Vitamin A
305%
Vitamin C
1104%
Calcium
33%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Salad
  1. 2 large tomatoes, diced
  2. 1 – 2 chilies peppers, sliced
  3. 2 cups cooked brown beans
  4. ½ - 1 cup sweet corn
  5. 1 green bell pepper, diced
  6. 1 red onion, diced
  7. Coriander leaves, chopped
Dressing
  1. 1 teaspoon cinnamon
  2. 1 teaspoon raw sugar
  3. Juice of 2 limes
  4. Pinch of salt
  5. Coconut, to top
Instructions
  1. Combine chopped tomatoes and sliced chilies and sprinkle some salt. Stir well and set aside for about half an hour for the flavours to develop
  2. Add the beans, corn, bell pepper, onion and coriander leaves.
  3. Make the dressing by mixing the cinnamon powder, sugar, salt and lime juice and pour over the salad. Stir well.
  4. Top with shredded/ grated coconut
Adapted from Hot! Hot! Hot!
beta
calories
922

fat
7g

protein
46g

carbs
189g

more

Adapted from Hot! Hot! Hot!
Kitchen Butterfly http://www.kitchenbutterfly.com/