Hi and welcome to our Vegetarian Kitchen. This week, continuing our "Salad Days" we have recipes for two delicious Bean Salads. In many countries beans have always been an important part of the diet- high in protein, cheap and cheerful and low fat. These delicious recipes can accompany other dishes. You will notice we use tinned produce in both recipes. This is because beans are potentially poisonous if not cooked properly
KIDNEY BEANS & SWEETCORN SALAD
INGREDIENTS
400g Tin Kidney Beans (240g drained)
200g Tin Sweetcorn (165g drained)
1 Chopped Spring Onion
2 tablespoons chopped fresh Coriander (or Parsley)
1 tablespoon fresh lemon juice
Salt & Black Pepper to taste
METHOD
Drain the Kidney Beans, put in bowl, drain sweetcorn, add. Stir well. Add chopped Spring Onion and Corainder and stir well. Stir in lemon juice, salt and pepper.
CHICK PEA SALAD
INGREDIENTS
400g TIN CHICK PEAS (drained 240g)
1 Red Pepper (chopped into small bits)
1 Spring Onion (chopped finely)
3 tablespoons chopped fresh Coriander (or Parsley)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
salt & black pepper
METHOD
Drain the chick peas and put in a bowl. Add red pepper, spring onion, coriander and toss.
In a small bowl, mix lemon juice, olive oil, salt and pepper. Pour over the chick pea salad and stir well.
SERVE these salads with a green salad or, alternatively, serve them with Quiche (see our recipe week 10). ENJOY!
