May 28, 2015

moroccan bean salad


Salads, salads, everywhere!  There is something about summer, sunshine, and salads... it's like snow and hot cocoa... they just go together.  To end this week, here is another salad staple at picnics and cookouts, and since this has been a week full of family cookouts and friends gathering around the grill, here is a delicious version that you are going to love.  The most important part of a bean salad is to vary the texture and have plenty of flavor.  No one wants a bowl of mush!

The most standard bean salad uses vinegar, but here is a version using olive oil and spices.  You will also have to decide between canned beans and cooking your own.  I always prefer to cook my own for a couple of reasons.  One, being that they are healthier, BPA free, and are not sitting in a liquid with preservatives.  Second, they tend to be less mushy because you control how long they cook and they are just fresher.  However, sometimes... there just isn't time and you have to buy them canned.  I totally get it!

Servings 10
Total Time 15 minutes

  • 2 garlic cloves, minced
  • 1 teaspoon course salt
  • 1/2 cup olive oil
  • 2-3 lemons, juiced (1/4 cup lemon juice)
  • 2 tablespoons ground cumin
  • 1/4 teaspoon cinnamon
  • 3 cups cooked red kidney beans (1 1/2 cups dry/2 cans)
  • 1 1/2 cups cooked chickpeas (1/2 cup dry/1 can)
  • 1 large carrot, diced
  • 1 1/2 cups chopped fresh parsley
  • 1/2 cup chopped fresh mint

1.  In a large bowl, sprinkle garlic with 1/2 teaspoon salt and mash with the back of a spoon to form a paste.

2.  Whisk in the remaining salt, oil, lemon juice, cumin, and cinnamon. 

3.  Stir in the kidney beans, chickpeas, carrot, and parsley.  You can serve this at room temperature or refrigerate until cold.

4.  Stir in the mint just before serving and enjoy!!!

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