I've been meaning to get this recipe up on the blog for you for ages!!
I made this salad quite a few weeks ago and have since recreated it in numerous guises depending on what beans I had to hand, peas also work well. I love the fact I can simply make up a big batch (i'm talking tripling the recipe to fill a huge tub) and then eating for lunch, or dinner or as a side dish or simply to grab a spoonful when i'm in need of 'a little something' that could otherwise have turned into grabbing a cookie (yeah, you know that feeling too!)
This is most definitely my salad of the summer and so I happy when I came upon the original version (noted below) which also had a hummus accompaniment (I was being lazy with that part but by all means add it too!) This dressing is also beautifully balanced, lovely and light with a little kick from the red chilli pepper flakes. I'm enjoying using sun dried tomato paste with my meals the moment too, but you could substitute regular tomato paste.
Tell me, what are you favourite go-to summer dishes?
Recipe: Dressed up bean salad
Recipe adapted from this recipe by Cookie and Kate
- 3 cups cooked kidney beans
- 1½ cups cooked chickpeas or cannelli beans
- 1 small red onion, diced
- 1 stalks celery- chopped
- 1 medium cucumber, diced
- 1/4 cup chopped fresh parsley
- 1/4 tablespoons chopped fresh mint
- 2 tbs sundried tomato paste
- 2 tbs olive oil
- Juice of 1 lemon
- 3 cloves garlic, pressed or minced
- ½ tsp teaspoon salt
- ½ tsp red chilli pepper flakes (less or omit of preferred)
In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and mint.
Make the dressing: Mix all ingredients together and pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavour, or let it marinate in the refrigerator, covered, for a couple of hours or longer.
Notes: I kept this in the fridge for 4 days and enjoyed it both warmed and cold. Different beans can be used- whatever you have to hand.
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