Скачать или смотреть ቦሎቄ ሳላድ beans salad

That sounds like a bold, Mediterranean-meets-tropical fusion! Using a banana in a savory salad dressing is a clever way to get a creamy texture without heavy dairy, and the sweetness will play nicely against the "bite" of the raw red onion and garlic.
Here is how to bring this together into a cohesive, delicious meal.
The Salad Base
• Red Beans: 1 can (400g), rinsed and drained.
• Mixed Capsicum (Bell Peppers): 1 red and 1 yellow/green, finely diced for crunch.
• Sweet Potatoes: 2 medium, peeled, cubed, and roasted until tender (about 20 mins at 200°C).
• Red Onion: ½ small onion, very finely minced.
The "Creamy Zest" Dressing
Since you’re blending this into a "smoothie" consistency, it will act as a thick, emulsified sauce • Cool the Potatoes: Let your roasted sweet potatoes cool to room temperature before tossing them with the beans. If they are too hot, they might turn the banana dressing into a "mush."
• Tame the Onion: If you find raw red onion too sharp, soak the minced pieces in cold water for 5 minutes, then drain before adding to the salad.
• The Blend: If the dressing is too thick to pour, add a teaspoon of water or extra lemon juice until it reaches your desired consistency.
• Optional Herb: A handful of fresh cilantro or parsley would bridge the flavors of the garlic and banana beautifully.
Why this works
The red beans and sweet potatoes provide a hearty, starchy base, while the capsicum adds the necessary water content and "snap." The banana in the dressing acts as a natural thickener, mimicking a honey-mustard or tahini-style texture but with a unique, fruity undertone.