Beetroot & Red Kidney Bean Salad

Name: Beetroot & Red Kidney Bean Salad
Prep time: 13 min
Cook time: 10 min
Yield: Serves 4
Ingredients: 1 cup McKenzie's Red Beans; 1 clove garlic; 6 cumin seeds; 2 spring onions, finely chopped; 2 medium beetroot, peeled & finely grated; 1 tbs low fat natural yoghurt; 1 tbs red wine vinegar; To taste, McKenzie's Australian Natural Sea Salt Grinder; To taste, McKenzie's Whole Black Peppercorn Grinder; 1 tbs sesame seeds

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Beetroot & Red Kidney Bean Salad

Beetroot & Red Kidney Bean Salad

Serves 4

Prep 13 mins

Cook 10mins

1 cup McKenzie's Red Beans 1 clove garlic 6 cumin seeds 2 spring onions, finely chopped 2 medium beetroot, peeled & finely grated 1 tbs low fat natural yoghurt 1 tbs red wine vinegar To taste, McKenzie's Australian Natural Sea Salt Grinder To taste, McKenzie's Whole Black Peppercorn Grinder 1 tbs sesame seeds

Step 1

Rinse beans and soak for approximately 12 hours or overnight in cold water. Discard water.

Step 2

Put soaked beans in saucepan with 4 cups cold water, whole garlic clove and cumin seeds. Boil until tender, approximately 1 hour. Do not overcook beans. Allow beans to cool.

Step 3

Chop spring onions finely. Peel beetroot and grate finely

Step 4

In a bowl combine beans, beetroot, onion, yoghurt and vinegar. Season to taste. Sprinkle with sesame seeds and serve.

Whilst pre-soaking the beans shortens the cooking time, if you are short on time, just rinse the beans and start at Step 2 of the method, allowing for approximately 1 1/2 hours to cook. To add more colour to the dish, add a finely diced green or yellow capsicum and/or a finely grated carrot.