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Bean salad with pomegranate

"I have always cooked cluster beans in the Indian way, cooked in a pungent, spicy gravy which I absolutely love and I can live on it but for some reason, I am not feeling like cooking or eating anything like that these days. But I did want to eat cluster beans so I thought why not make a salad out of it. I paired these beans with black beans, pomegranate, and feta cheese and dressed them in turmeric, and honey mustard dressing. Ah, it was delicious!"

- Gayatri Singh

For salad:

150 g steam cluster beans cut in bite size pieces
1 onion finely chopped
1 tomato deseeded and diced
1 can washed and dried black beans
½ cup pomegranate pearls
¼ cup feta cheese

For dressing:

1 tbsp dijon grainy mustard
2 tbsp red wine vinegar
1 tsp honey
1 small garlic crushed
½ cup olive oil
1 tsp turmeric powder
Salt, black pepper and red chillies to taste
1 tsp finely chopped dill, mint


In a big bowl mix all the ingredients except feta cheese and pomegranate pearls for the salad.
To make a salad dressing, mix all the ingredients together and gradually add olive oil till it’s emulsifies or put it in a glass bottle and shake it well.
Dress the salad well and garnish it with feta cheese and pomegranate pearls.
For vegan, omit the cheese and add crushed tofu.


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