A wonderfully versatile protein-rich side salad that you can adapt to what’s in season or what your tastebuds prefer. If toasted nuts aren’t your thing, this is equally delicious with toasted seeds. Play with combinations of nuts, seeds & herbs – the basis of the salad (seasoned beans) will happily welcome your creativity.
1 x 400g can of red kidney beans, drained & rinsed
¼ to ½ of an onion, finely diced
1 clove garlic, crushed
1 Tbsp olive oil
1 Tbsp apple cider vinegar
½ tsp ground cumin
1 tsp salt or to taste
½ tsp cumin seeds (optional, but gives a lovely flavour)
¼ to 1/3 cup almonds
– or use ¼ cup seeds, like pumpkin, sunflower, sesame or a combo
¼ cup fresh coriander, chopped
¼ cup fresh parsley, chopped
Put the onion, garlic, drained beans, oil, vinegar, ground cumin & salt into a bowl and mix well. Leave to marinate for 20 minutes or so.
Meanwhile, get out a small pan or skillet to toast the nuts or seeds. If using almonds, chop them into halves or thirds & toast them in a dry pan – no need to add oil. A little charring or burning is fine by me, I enjoy the smoky flavour. If you’re using seeds, toast them the same way over a dry pan, until golden. Now’s the time to toast the cumin seeds too, if using. Don’t let them burn too much, just lightly fragrant is good.
When you’re ready to serve, combine everything in a bowl, including the herbs. Season if needed.
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