Ibisuba (Rwandan Bean Salad)

Name: Ibisuba (Rwandan Bean Salad)
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

Ibisuba is a refreshing and nutritious bean salad from Rwanda.

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

Steps

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.

More recipes with peas, onion, tomatoes, cucumber, bell pepper, carrots, cilantro or lemon

Adapted from “Ibisuba (Rwandan Bean Salad)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.