Ibisuba (Rwandan Bean Salad)
Ibisuba is a refreshing and nutritious bean salad from Rwanda. Made with cooked beans, fresh vegetables, and a tangy dressing, this salad is a popular side dish that complements a variety of main courses.
Source and licence
"Ibisuba (Rwandan Bean Salad)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ibisuba_(Rwandan_Bean_Salad), revision 4534250), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ibisuba_(Rwandan_Bean_Salad)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4534250
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups cooked beans (such as red beans, white beans, or black-eyed peas)
- 1 medium onion, finely chopped
- 1 large tomato, diced
- 1 medium cucumber, diced
- 1 green bell pepper, diced
- 1 carrot, grated
- Fresh cilantro, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Method
- In a mixing bowl, combine the cooked beans, chopped onion, diced tomato, diced cucumber, diced green bell pepper, grated carrot, and chopped parsley or cilantro.
- In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
- Pour the dressing over the bean and vegetable mixture, and gently toss to combine, ensuring all the ingredients are evenly coated.
- Adjust the seasoning with additional salt and black pepper, if needed.
- Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a final toss and transfer it to a serving dish.
- Garnish with additional chopped parsley or cilantro, if desired.
- Serve chilled as a side dish with grilled meats, fish, or other Rwandan dishes.