Recipes

Red Kidney Beans and Vegetable Salad

2 Cups dried Red Kidney Beans soaked, drained

1 Cup fresh peas, boiled in water for 2 minutes

1 of each Red and Yellow Peppers, diced

1 Cup fresh corn, boiled in water for 10 minutes

1 Cup finely chopped courgette

1 Red Onion, finely sliced

2 Sticks Celery, finely sliced

1 Cup Chopped coriander

50ml Lemon juice and rind of one lemon

80ml Olive oil

Half a teaspoon ground cumin

3 tsp Honey or brown sugar

1 Mild Chile or half a tsp cayenne pepper

2 tsp salt, black pepper

Boil Kidney Beans in plenty of water until tender for 45min.  Drain in colander and rinse under cold running water until water runs clear.

Mix kidney beans, peppers, peas, corn, onion, celery, courgette and coriander in a large bowl.

In a separate smaller bowl, whisk the remaining ingredients into vinaigrette and pour over the bean mixture, and toss well.  Add salt and black pepper to taste.