Winged bean salad
Though I recall having a winged bean (dambala) vine in our backyard in Sri Lanka, it was never a personal favorite. But like most things, distance made the heart grow fonder when I left my parental home and relocated my roots to Singapore. So when I couldn’t get my hands on gotukola as planned to make a gotukola salad for lunch today, I decided to make a winged bean salad instead. Packed with Vitamins A & C, winged beans when consumed in a salad form retains most of its nutrients – making it healthier as well as fresher and simpler to make.
It is very simple and quickly put together dish that acts as a great rice puller which adds a nice tang and crunch into a meal.
- 7-8 Winged beans
- 4-5 Red onions or shallots, finely sliced
- 1/2 Tomato, chopped
- 1 Green chili, sliced
- Handful of maldive fish (optional)
- Lime, salt and red chili flakes
- Wash and clean the winged beans well, submerge in hot water, cover and let it blanch for 4-5 mins. This would ensure the beans are cooked but while retaining a good crunch.
- Run it under cold water, dry with a paper towel and slice finely.
- In a separate bowl, mix in the onions and green chili with lime juice, salt and red chill flakes. Set aside till the onions ‘pickle’. What this does is, it will sort of quick pickle the onions and tone down the pungency and also deepen the purple hue of the onions. If you like the flavor of raw onions but not so much the after taste and the pungent smell that lingers, this is the tip for you!
- Add in the sliced winged beans and tomato into the quick pickled onions, stir well and check for seasoning. You may also add in a handful of maldive fish chips for an added texture and flavour if you wish or omit it to make this a vegetarian friendly dish.
- Place in the fridge until ready to serve.