Kashmiri-style Black Salad with Yogurt Dressing

Ingredients

In this Kashmiri adaptation, we replace the traditional Egyptian ingredients with Kashmiri flavors. Instead of using fava beans, we incorporate black beans for a heartier texture. The dressing is transformed with Kashmiri spices, such as cumin, coriander, and cardamom, giving it a distinct flavor profile. Additionally, we introduce Kashmiri vegetables like radishes and turnips to add a touch of local freshness. We alse have the original recipe for Salata aswad be zabadi, so you can check it out.

• 2 cups (400g) cooked black beans 2 cups (400g) cooked black beans
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cucumber, diced 1 cucumber, diced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 4 radishes, thinly sliced 4 radishes, thinly sliced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 6g (1g saturated)
• Carbohydrates: 24g (4g sugars)
• Protein: 8g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the cooked black beans, cherry tomatoes, cucumber, red onion, radishes, and turnips.
2. 2.
   In a separate bowl, whisk together the yogurt, olive oil, lemon juice, ground cumin, ground coriander, ground cardamom, salt, and pepper until well combined.
3. 3.
   Pour the yogurt dressing over the salad and toss gently to coat all the ingredients.
4. 4.
   Allow the salad to marinate in the refrigerator for at least 30 minutes to let the flavors meld together.
5. 5.
   Serve chilled and enjoy the vibrant flavors of this Kashmiri-style black salad.

Treat your ingredients with care...

• Black beans — If using canned black beans, rinse them thoroughly before adding to the salad to remove excess sodium.
• Radishes — For a milder flavor, soak the sliced radishes in cold water for 10 minutes before adding them to the salad.

Tips & Tricks

• To add a Kashmiri twist, sprinkle some crushed dried Kashmiri red chili flakes over the salad for a hint of heat.
• For a creamier dressing, add a dollop of sour cream or Greek yogurt to the dressing mixture.
• Customize the salad by adding chopped fresh herbs like cilantro or mint for an extra burst of freshness.
• Serve the salad as a side dish with Kashmiri pulao or naan bread for a complete meal.
• Experiment with different vegetables based on seasonal availability to keep the salad exciting and varied.

Serving advice

Serve the Kashmiri-style black salad chilled as a refreshing side dish or as a light lunch. Garnish with a sprinkle of chopped fresh herbs for an added touch of vibrancy.

Presentation advice

Present the salad in a large serving bowl, allowing the vibrant colors of the vegetables to shine through. Consider adding a sprinkle of Kashmiri red chili flakes or a few whole black beans on top for an attractive garnish.