Recipe courtesy of Charlie’s Kitchen


  • 2 large cucumbers, chopped
  • 3 large red peppers, seeded and chopped
  • 2 large green peppers, seeded and chopped
  • 2 cans nyimo beans
  • ½ cup fresh mint, chopped
  • Balsamic vinegar to taste
  • Salt and pepper to taste


  1. Chop cucumbers and peppers into small pieces.
  2. Drain and rinse the canned nyimo beans in a colander.
  3. In a large salad bowl, toss together the chopped vegetables and nyimo beans.
  4. Add balsamic vinegar, salt and pepper to taste. Garnish with fresh mint.
  5. Best served chilled.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.

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