This is a lovely light summer recipe, that is both versatile and quick. Serve as a main or side, hot or cold.
You could add a dollop of hummus or avocado slices, or a slice of crusty bread for something extra.
The recipe works well with all types of beans and even peas… try with our red kidney beans, pinto beans, and mung beans.
This dressing is also beautifully balanced, lovely and light with a little kick from the red chilli pepper flakes- make it as spicy as you like.
The recipe below makes roughly 4-6 portions (depending on size) and will keep well in the fridge for a few days.
Recipe: Summer Bean Salad
- 4 cups cooked beans of choice*
- 1 small red onion, diced
- 1 stalk celery- chopped
- 1 medium cucumber, diced
- 1/4 cup chopped fresh parsley
- 1/4 tablespoons chopped fresh mint
- 2 tbs sundried tomato paste (or regular tomato paste plus chopped soaked sundried tomato pieces)
- 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 if preferred)
Of using dried beans, soak and cook them in advance.
In a serving bowl, combine the cooked beans onion, celery, tomato, cucumber, parsley and mint.
To 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. Try red kidney beans, pinto beans, and mung beans. (white beans such as cannellini, butter beans and chickpeas would also be fab) – red kidney and cannellini are pictured)