Mixed Bean Salad in a Moroccan Dressing

Name: Mixed Bean Salad in a Moroccan Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
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

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Recipe by Nabiha

I got this recipe from cannedfood.co.uk about 6 years ago and this is the only mixed bean salad that I like to have! This salad is great made the day before as the longer it is left the more intense the flavours become.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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