There was a time when I used to so keenly look out for weekends. But now, even though I love weekends, I have been turning terribly lazy to move out of home off late. With the doctor advising against sleeping in the morning, which means that I must be awake from 5 am even if I don’t have much to do, I feel the days longer and thankfully a lot of my chores finish off in the morning. But waking up early also means sleeping early, but on a weekend it is a difficult thing to happen, so I try my maximum not to go out or if we do move out, we don’t go off to any far off destinations and we are back home in time to sleep early. HD is the happiest, since I have moved from a cranky wife who wanted to go out to a peace-loving one, who is glad at the mention of not going out! 😀
Eating salads has now become something very normal for me. Most of the nights, I am chopping up whatever I have in my fridge and having them with a drizzle of olive oil and seasoned with salt and pepper. Most of the time I try to soak up dried beans in the morning before going to work, so that once back, I have to just cook them in my most used pressure cooker, chop up all the vegetables and the salad is ready to go! Here is one easy salad – nothing complicated in it. I love lobia and definitely, it tasted amazing as a salad. It was really filling and delicious in its own way…
- 1 cup black eyed beans - lobia, soaked overnight
- 1 carrot, chopped
- 2 cucumbers, chopped
- 1 onion, chopped
- ½ cup chopped cabbage (I used red)
- 3 tbsp finely chopped coriander leaves
- Salt and pepper to taste
- 2 tbsp olive oil
- Cook the black eyed beans using a pressure cooker till done - around 5 to 6 whistles. Once cool, drain and empty the beans into a large bowl.
- Add the remaining ingredients and toss well.
- Serve immediately!