:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/nRtMSVr6P3RXE0Eo7LXK/70e4954a87d39cf981e58aae338e58.jpeg "Fresh Summer Salad with Beans")
Source: Pixabay: pya8300
Fresh Summer Salad with Beans
These fresh and robust flavours paired with the creamy texture of well-cooked beans are genuinely satisfying.
Ingredients
- 2 cups of mixed beans (kidney beans, black beans chickpeas)
- 1 red onion, finely chopped
- 2 ripe tomatoes, diced
- 1⁄2 cucumber, diced
- 1 handful of coriander, chopped
- Juice of one lime
- 2 tbls of olive oil
- salt and pepper to taste
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Directions
First, soak the mixed beans overnight. This is crucial to ensure the beans are soft and cook easily. Tender beans absorb the flavours better and make a noticeable difference in the dish.
The next day, put the soaked beans in a large pot. Add enough water to cover the beans by at least two inches. Bring the pot to a boil, then simmer until the beans are tender, approximately 15 to 20 minutes.
While the beans are cooking, prepare the other ingredients. Make sure to chop the onions, tomatoes, cucumber, and coriander finely. Doing so helps these ingredients blend together better and infuses the salad with a burst of flavours.
Once the beans are cooked, drain them thoroughly. A quick tip here is to rinse them under cold water. This stops the cooking process and helps preserve the rich colour of the beans.
Mix together all the ingredients in a large bowl. Add the lime juice, olive oil, salt, and pepper. Toss everything until well combined. I’ve found the salad tastes best when left to marinate for about 30 minutes before serving. This allows all the flavours to sink in and blend together.
Serve chilled. This salad pairs exceptionally well with grilled fish or chicken.
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