Last night hubbie and I made this salad, after a recipe from the BBQ editon of the Swedish tabloid Expressen from the spring of 2012.
The only thing is that when I sent him off to the do the groceries there were no black beans, so he brought back kidney beans.
There were also no water melons in the store, so we used a Galia melon.
Plus the sugar snaps were sold out as well and we used flat green beans instead.
Which basically means that what we cooked last night was not really this recipe below…
So, why don´t you try either version or even create your own and let us know what you think or share your version in a guest blog!?
Anyway, here is the “original” recipe, for 4 persons:
1 can of black beans
1 red onion
100 grams sugar snapes
0,5 dl olive oil
the juice from 1 lime
1 tbspn liquid honey
freshly ground pepper
1 liter of diced water melon
2 tbspn chopped fresh mint
2 tbspn raw or roasted pumpkin seed
Just run the beans in a strainer under the tap to rinse them.
Peel and slice the onion.
Cut the sugar snaps in thin strips.
Stir olive oil, limejuice, honey, salt and pepper together in a large bowl.
Add the beans, onion, melon, sugarsnaps and mint to the bowl and toss with your hands.
Sprinkle the pumpkin seeds on the salad.
I couldn´t help thinking yesterday that when using the Galia melon as wel did, it might have been better with using basil leaves instead of mint.
I don´t know as we didn´t try it though….
Rosemary might go nice with the Galia melon too but not so great with the lime…?
Anyway, this salad is great next to any protein dish you are making – we served it with cod boiled in turmeric yesterday.
It is also a great side salad for the BBQ.
If you add more beans it can serve as main meal itself for anyone vegan or vegetarian out there, or anyone just taking a day off meat or fish.
You could of course also add some tofu or tahoe to the mix – and if you are into LCHF, Atkins, Southbeach or LCHQ you can add some grilled haloumi cheese or why not just some feta cheese?
Whatever you do, enjoy!