Crunchy healthy salad with Lobio

Whenever I cook corn for my family, I always find myself wondering how else Lobio could be used. So I decided to try for a crunchy, chunky salad starring well-cooked Lobio that would be colorful and satisfying. Here is the result. You could replace the shallots with some minced chives or scallions.

The dressing, tangy with buttermilk and yogurt, envelops the crunchy Lobio, peppers, and salty cucumbers in a silky cloak. We love the hit of herbs (dill and parsley) and the zip of onion in the dressing; the crumbles are a perfect boiled and sliced carrots and potatoes counterpoint to the sweet beets and black peppers.

INGREDIENTS:

• For the salad:
• 2 clove shallot, halved lengthwise and thinly sliced
• well-cooked red Lobio, (about 2 /3 cups) (you can use fresh green beans instead)
• 4 salty cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
• 4–5 well-cooked carrots sliced and minced
• 4–5 medium size boiled potatoes sliced and minced
• 1/4 cup minced fresh parsley
• 2–3 tablespoon of any Sunflower oil
• 1 tablespoon white-wine vinegar
• salt and freshly ground pepper to taste.