| Mixed Bean Salad in a Moroccan Dressing by hayleylongdin |
| Serves: 4 |
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| Ingredients: |
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420g can kidney beans, drained and washed
420g can chick peas, drained and washed
420g can butter beans, drained and washed
420g can borlotti beans, drained and washed
4 Tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
½ tsp cumin
1 tsp ground coriander
1 tsp chilli powder
½ tsp paprika
¼ cucumber, cubed
4 vine ripened tomatoes, cubed
Juice of 1 lemon
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| Method: |
1. Put all the beans in a bowl and mix.
2. Heat 1 Tbsp oil in a large frying pan. Add half the onion and garlic and cook
gently for 5 minutes until the onion is soft. Add the spices and cook for 1 minute, stirring throughout. Leave to cool for 5 minutes.
3. Add the spice mix to the beans and stir well. Add the cucumber, tomatoes and remaining onion.
4. Whisk together the remaining olive oil and lemon juice and pour over the bean salad.
5. Leave to marinade if you can, as this will enhance the flavours.
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| Tip: |
| Canned beans and pulses are packed with fibre, give us useful amounts of the mineral iron – needed for concentration and energy – and provide the B vitamin folate for healthy nerves. For children, use a simple olive oil and lemon juice dressing for the salad. |
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| Prep Time: 10 mins |
| Cook Time: 0 mins |
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