Mixed Bean Salad in a Moroccan Dressing
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 (420 g) can kidney beans, drained and washed
- 1 (420 g) can chickpeas, drained and washed
- 1 (420 g) can butter beans, drained and washed
- 1 (420 g) can borlotti beans, drained and washed
- 4 tablespoons olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1⁄2 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1⁄2 teaspoon paprika
- 1⁄4 cucumber, cubed
- 4 vine ripened tomatoes, cubed
- 1 lemon, juice of
directions
- Mix all the beans together in a bowl.
- Heat 1 tbsp olive oil in a large frying pan.Add half the onion and all of the garlic, and cook gently for 5 minutes until the onion is soft.
- Add the spices and cook for 1 minute, stirring continuously. Let cool for 5 minutes.
- Add the spice mix to the beans and stir well. Add the cucumber, tomatoes and remaining onion.
- Whisk together the remaining olive oil and lemon juice and pour over the bean salad.
- Leave to marinade if you can, as this will enhance the flavours.
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