Beans Salad with Pigeon Peas and Mango

Beans Salad with Pigeon Peas and Mango

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Summer Salad!!

Yessss!  I know!! It is fall already, but here in South Carolina still feels like summer!

Today I decided to prepare something easy, healthy and refreshing.  Easy because I already had the softened beans in my freezer!!  A three-bean salad with Pigeon Peas and Mango that you will enjoy for days from the refrigerator as a main dish or as a dip.

Pigeon Peas…

The Pigeon Pea is one of my favorite legumes.  Beans and other legumes are excellent source of protein.  One cup of Pigeon Peas provides with 11.3 grams of plant protein and the same number of grams of fiber, which helps with digestion.  If you want to know a little bit more about Pigeon Peas please access here.

In Puerto Rico we call them gandul or gandules but, depending on where you are is name different like: red gram, arhar, gandú, gungo bean, no-eyed pea, frijol de árbol, pois d’Angole, kachang gude, katjang bali, gandul or a lot of other names.

Is best to get them fresh.  If you can’t find them fresh you can get either canned pigeon peas or dry pigeon peas; those you will need to soften.  One of the options is using the Electric Pressure Cooker to reduce the time to soften the legumes.  Another option is to soften them by add them boiling in water with salt and simmer until softened.

Dry Pigeon Peas and beans…

I always try to buy dry pigeon peas and soften them with my electric pressure cooker.  I leave them absorbing water in the refrigerator overnight. Is good to soften the beans and other legumes in separate batches as sometimes they have different softening times.  Is important to read carefully the instructions on your pressure cooker, is possible that they have a pre set for beans.  Pigeon peas will need a little bit less time.  You need to allow 1 or 2 inches of water over the legumes to avoid burning and assure proper softening.

We all love to have some ingredients already prep when we are going to cook.  These are some that you can soften and freeze perfectly for future use in any bean recipe!

How to make it?

Since I learned how to make the bean salad from a coworker, we have enjoyed many different versions of that recipe.  Specially as a dip for my tennis matches at Parque Central de San Juan.  Yes in Spanish because the translation is Central Park and that is in New York!  Great Memories and from those times!

Some prep before assembly…

Soften and drain the dry pigeon peas drain and wash if you are using the canned pigeon peas.

Peel and dice the mango and the tomatoes in pieces the same size of beans.  This is the time you need to have your corn prepared according to the one you are using either fresh, frozen or canned.

Dice the onion and garlic cloves and make a pure with them in the blender.  If you prefer, you can just cut them in very small pieces.  Add the olive oil, lemon or lime juice, spices and leave them aside.

Separate the cilantro leaves from the stems and chop them.

Ready to assemble…

In a salad bowl add all the ingredients previously prepared and fold until well combined.  You can serve them immediately or leave them rest covered in the refrigerator for 2-6 hours, preferable overnight to allow all the flavors to combine completely.

Serve over your favorite green, white rice or any cooked root vegetable.  Another alternative is to serve as a dip with chips or crackers.

This recipe is so flavorful and nutritious that you will like to enjoy it just with your preferred topping.  I like mine with Tofu Feta.

You will love to enjoy it with family or friend.  Cooking for others is sharing your love!

Products that I use:

 

Beans Salad with Pigeon Peas and Mango

Beans Salad with Pigeon Peas and Mango

Ingredients

  • 1 1/2 cup dry pigeon peas or 1 15 oz canned pigeon peas
  • 1 1/2 cup black beans or 1 15 oz canned black beans
  • 1 1/2 chickpeas or 1 15 oz canned Chickpeas
  • 1/2 cup cherry tomatoes
  • 1 cup kernel corn
  • 1 mango cut in pieces more or less as the beans size
  • 1 medium onion diced
  • 2-3 garlic cloves
  • 2-3 tbsp. lime or lemon juice
  • 1 tbsp. olive oil Optional
  • 1tsp vinegar
  • 3/4 tsp Himalayan salt
  • 1/4 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp ground pepper
  • 1/2 cup diced fresh cilantro

Instructions

  • Soften and drain the dry pigeon peas; drain and wash if you ar using the canned pigeon peas.
  • Peel and cut the mango and the tomatoes in pieces the same size of beans.  This is the time you need to have your corn prepared according to the one you are using either fresh, frozen or canned.
  • Dice the onion and garlic cloves and make a pure with them in the blender.  If you prefer, you can just cut them in very small pieces.  Add the olive oil, lemon or lime juice, vinegar and spices; leave them aside.
  • Separate the cilantro leaves from the stems and dice them.
  • In a salad bowl with lid, add all the ingredients previously prepared and mix until well combined.  You can serve them immediately or leave them rest covered in the refrigerator for 2-6 hours, preferable overnight to allow all the flavors to combine completely.
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