Serves 10 – 15
This year we are attending the IFE for a second year running, sampling out our range of beans and pulses. We are showing off their simple deliciousness in a mixed bean salad with a lemon and paprika dressing.
A huge variety of bean ingredients can be used in this recipe, however, we have gone for classic combination of red kidney beans, borlotti beans and cannellini beans.
IQF ingredients for longer shelf life
Our beans and pulses come in an IQF format. This means they are picked at their peak, and available all year round without compromising on quality and flavour. They have a longer shelf life than fresh produce and create very little wastage.
As they are picked at the right time, and kept frozen, this avoids price fluctuations that is associated with fresh produce.
Mixed Bean Salad Recipe
This recipe was put together by The Hungry Guy, taking into consideration our range of beans, herbs and spices.
- 1.2kg Tinned Beans (3 x 400g tins) drained, drained weight approx 705g
- (mix of beans and colours eg, red kidney, borlotti & cannellini)
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tsp Paprika
- 0.5 Tsp Chilli Flakes/Crushed Chillies
- 0.5 Lemon, Juiced (or 2 Tsp Lemon Juice)
- Pinch of Smart Salt
- 4-5 TBSP Olive Oil
Topping:
1 Bag Watercress, washed & ready to use
Let’s give it a go!
- Mix all dried spices together and set aside
- Boil the beans for 15 minutes until the right texture, mix in a bowl together and set aside to cool
- To make the dressing, add 3 tsp of dried spice mix to a bowl, add the lemon juice, salt and olive oil and mix well. If the mix seems a little thick and grainy add a touch more olive oil
- Taste and adjust the dressing – set aside
- Keep any opened and drained beans refrigerated until ready to use
- NB Keep the dressing and the beans separate until you are ready to serve
- When you are ready to serve, add the beans to a mixing bowl, add the dressing and mix well/toss to coat the beans.
- Taste the beans and check the seasoning – adjust as needed with spice mix, salt, lemon juice
- To serve, add 1 dessert spoon to a serving dish and top with a couple of sprigs of watercress
