Bodi ko sadeko (black bean salad)

Instructions

1. Drain the soaked beans and cook them in unsalted water for 35 to 40 minutes, until tender but not falling apart.
2. Drain them and let them cool to room temperature.
3. Finely slice the red onion, tomato and green chili.
4. Finely chop the coriander.
5. Put the beans in a bowl with the onion, tomato, chili and coriander.
6. Season with salt, cumin, ground chili, lemon juice and mustard oil.
7. Mix gently and serve at room temperature.