Ibisuba (Rwandan Bean Salad)
Ibisuba is a Rwandan bean salad that turns a pot of cooked beans into a cold, sharp side dish with almost no effort. Red beans, white beans, or black-eyed peas all work, and they soak up a plain lemon and olive oil dressing as they chill. Crisp cucumber, carrot, and green pepper keep every forkful crunchy, and it sits well beside grilled meat or fish.
Instructions
Put the cooked beans in a large mixing bowl with the chopped onion, diced tomato, cucumber and green pepper, the grated carrot, and the chopped cilantro. If you are using canned beans, rinse them well first.
In a small bowl, whisk the lemon juice with the olive oil, a pinch of salt, and some black pepper until the dressing looks cloudy and well combined.
Pour the dressing over the beans and vegetables. Toss gently so everything is evenly coated without breaking up the beans.
Taste the salad and add more salt or black pepper if it needs it.
Cover the bowl and chill it in the refrigerator for at least 30 minutes, so the beans and vegetables take on the flavor of the dressing.
Give the salad one more toss, move it to a serving dish, and scatter a little extra chopped cilantro on top if you like. Serve it cold.
Make it personal.
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