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–+ servings
Dark bowl with soldier bean salad and a metal spoon.
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Soldier Bean Salad

Course Salad, Side Dish
Keyword Beans, Bell Pepper, Cilantro, Corn, Cumin, Ground Black Pepper, Lime, Lime Juice, Paprika, Salt, Soldier Beans, Vegan, Vegetarian
Dietary Need Vegan, Vegetarian
Cooking Method Stovetop
Prep Time 6 hours
Cook Time 1 hour
Total Time 7 hours
Servings 4
Calories 70kcal
Author Recipe adapted from: Plants Rule

Equipment

  • Stovetop
  • Colander
  • Skillet

Ingredients

  • ½ cup Soldier Beans Dry
  • 2 Bell Pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • ½ cup Corn
  • 2 Tablespoon Cilantro Chopped
  • ¼ teaspoon Salt
  • Ground Black Pepper To taste
  • ½ teaspoon Lime Juice

Instructions

  • Cover beans with water and soak for 6 hours or until doubled to tripled in size. Drain and rinse the beans.
  • In a pot, cover beans with water and bring to a boil. Reduce heat to a simmer, and simmer for 60 minutes. When done, drain the beans.
  • Add diced bell peppers, paprika, cumin and dash of pepper to a sauté pan. Sauté, stirring often, for 5-7 minutes until peppers are tender. Add corn and cook for 2 minutes.
  • Add beans, chopped cilantro, and lime juice to the bell pepper mixture. Mix together. Serve.

Nutrition

Calories: 70kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 306mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1972IU | Vitamin C: 79mg | Calcium: 30mg | Iron: 2mg