Kidney bean salad with a warm spice dressing and chapati chips

  • Level

  • 800 gr of red kidney beans, soaked overnight and cooked the next day for about 1 hour.
  • 1 small red onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 1 medium sized cucumber, peeled and chopped
  • 1 small beet, pre-roasted, finely chopped
  • 3/4 cup parsley, finely chopped
  • 3/4 cup cilantro, finely chopped
  • A handful of fresh, finely chopped mint
  • For the warm dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup lime juice
  • pre-roasted garlic
  • 1 Tbsp Soul Spices curry powder
  • 1 tablespoon of cumin powder
  • a pinch of asafoetida
  • a pinch of cayenne pepper
  • Salt to taste
  • Serving Chapatis


    Combine all salad ingredients in a large bowl
    To prepare the dressing:
    Heat a pot over medium heat. Add the olive oil and let it heat slightly. Add the lemon juice and the spices and beat vigorously until well combined. Let the spices warm up completely. Turn off the heat. Season.
    Pour over the salad and toss well.
    Serve in individual bowls covered with "chapati chips".


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