Spiced red bean salad

Spiced red bean salad

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

I do yoga with a Geordie mate of mine called John, who spent a bit of time travelling through India. He cooked a wonderful dinner for me and my wife, and this recipe was part of the meal. I loved the pure, simple flavours and how they complemented the heat of the meat dishes.

This salad would go brilliantly with any of the spicy dishes in this book, particularly the Barbecued pepper chicken curry, Jerked chicken and the sweet, smoky flavour of Classic barbecued sticky ribs and Pamplona chicken.

Ingredients

Quantity Ingredient
400 g can kidney beans, rinsed and drained
1 red onion, finely sliced
2 teaspoons toasted cumin seeds
1 bunch coriander, leaves and stems washed and chopped
salt
freshly ground black pepper
1 lemon, juiced

Method

  1. Place the kidney beans and onion in a large bowl.
  2. Add the toasted cumin seeds, then toss the chopped coriander through the salad.
  3. Season with salt, pepper and lemon juice.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again