Mixed Bean Salad

Time 120 min

Serves 4

Difficulty

This nourishing dish is not only wholesome but super delicious and a definite crowd pleaser! Try this as a main meal or side dish. It’s the perfect flavoursome salad to take to BBQs and gatherings, prepare it in advance and refrigerate, leaving Step 6 assembling of the lettuce, avocado, and pepitas to just before serving.

Best to start the recipe the day before serving.

Ingredients

Mixed Bean Salad Ingredients
80g pepitas
100g black turtle beans, soaked overnight
100g red kidney beans, soaked overnight
220g biodynamic medium grain brown rice
2 cobs corn
1/2 red onion, finely diced
1 small green capsicum, diced
1 long green chili, finely chopped
1 tsp chili flakes
Bunch coriander, finely chopped, some leaves reserved for garnish
Juice of 1 lime
20mL organic maple syrup
20mL organic olive oil
Fine Himalayan salt and desired coarseness of organic whole black peppercorns
1 cos lettuce, leaves torn
1 avocado, quartered

Methods

Place the soaked black turtle beans and kidney beans in a saucepan and cover with water, bring to the boil and cook for 1 hour or until tender.
Strain and place in a large bowl.
Pre-heat oven to 180°C.
Place the pepitas on a small tray and roast for 8 minutes, until golden. Set aside.
Meanwhile, place the brown rice in a small saucepan and cover with water, bring to the boil and cook for 30 minutes, strain and add to the beans.
At the same time, bring a large saucepan of water to the boil, add the corn and cook for 20mins.
Remove from water and allow to cool before cutting off the kernels and adding to the beans and rice.
Add the onion, capsicum, green chilli, coriander, chilli flakes, lime juice, maple syrup, olive oil, salt and pepper to the bean, rice and corn mix.
Stir to combine. Set aside.
To assemble salad, place the cos lettuce leaves on a serving platter.
Spoon mixed bean salad over the top with quartered avocado and toasted pepitas.