Classic bean salad

1 cup dried beans (black-eyed peas, pinto beans, black beans, garbanzo, etc.)

2 to 3 stalks of celery, sliced

thinly

2 to 3 cups of purple cabbage,

thinly sliced

½ cup raisins

½ cup toasted pumpkin

seeds

1 bunch cilantro, finely

chopped

1 small serrano pepper,

minced (optional) 1 tablespoon ginger puree Juice of 2 lemons

2 teaspoons sea salt 3 tablespoons olive oil

6 to 8 cloves garlic, sliced 1 teaspoon cumin seeds

Instructions: Soak the beans overnight. The next day, drain the water and combine the beans with 4 cups of fresh water and bring to a boil. Discard any foam that may appear after boiling or, better still, drain that water and use fresh water to bring it to a boil again. The foamy residue carries impurities that can cause indigestion. Cover the beans and simmer until soft. Drain.

In a large bowl, combine the celery, cabbage, raisins, pumpkin seeds, cilantro, serrano pepper, ginger puree and the juice of 2 lemons and salt.

In a small frying pan over high heat, warm the olive oil, fry the garlic just until white and pop the cumin seeds. Pour over the salad and toss. Refrigerate the salad for 2 to 3 hour and toss again.

Notes & Variations

• Discard the bottom 4 inches of the cilantro bunch and chop the rest, leaves and stems.

• The raisins add a touch of sweetness and balance to the salad, but feel free to substitute with a dry fruit of your choice or a touch of honey or maple syrup.

• To make ginger puree, chop a few pieces of ginger (unpeeled), add a little bit of water and either process in a food processor or blender.

Makes 6 cups From Anita Jaisinghani