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Serves
4
Prep
13
mins
Cooking
10
mins
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Home » Recipes » Salads » Beetroot & Red Kidney Bean Salad

Beetroot & Red Kidney Bean Salad

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Directions
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. Drain and remove garlic.

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.

Step 5

Sprinkle with seasame seeds and serve.

Step 6

TIP: 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.

Ingredients
  • 1 cup McKenzie's Red Kidney 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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Related Products


  • McKenzie's Red Kidney Beans 375g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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