Moroccan Imperial & Coastal
Mixed Bean Salad in a Moroccan Dressing
Kidney beans, chickpeas and borlotti beans come together in this dressing, fragrant with cumin and chilli and cooked in a pan.
20 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 5 min · 20 min total
- medium
- 1
Mix all the beans together in a bowl. Heat 1 tbsp olive oil in a large frying pan.Add half the onion and all of the garlic, and cook gently for 5 minutes until the onion is soft.
- 2
Add the spices and cook for 1 minute, stirring continuously. Let cool for 5 minutes. Add the spice mix to the beans and stir well. Add the cucumber, tomatoes and remaining onion.
- 3
Whisk together the remaining olive oil and lemon juice and pour over the bean salad. Leave to marinade if you can, as this will enhance the flavours.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
