Bean salad with smoked paprika dressing

6 Aug

Bean salad with smoked paprika dressing

Having made many a bean salad over the years, I’ve pretty much settled on this version.

I love the combination of smoked paprika, honey and vinegar in the dressing, which elevates the prosaic bean salad to unlikely heights.

Bean salad with smoked paprika dressing
(serves 4)

  • 450g tin chickpeas
  • 450g tin black-eyed peas
  • 450g tin kidney beans
  • 1 red pepper, diced
  • 1/4 cup fresh coriander, minced
  • 2 Tb white wine vinegar
  • 1 Tb honey or agave
  • 1 tsp smoked paprika
  • 4 Tb sunflower oil
  • salt and pepper, to taste
  1. Drain and rinse the chickpeas, black-eyed peas and kidney beans, and mix together in a serving bowl.
  2. Add the red pepper and coriander, and stir to combine.
  3. In a small bowl, whisk together the white wine vinegar, honey, smoked paprika and sunflower oil. Season to taste with salt and pepper, then pour over the bean mixture and toss well.
  4. Leave to sit for half an hour for the flavours to marry. Adjust the seasoning and serve.

4 Responses to “Bean salad with smoked paprika dressing”

  1. dishdessert August 6, 2016 at 11:30 am #

    seems appetizing!

  2. cookingwithshy August 6, 2016 at 4:05 pm #

    Colourful and a great way to have beans!!!

  3. recipeboxgal August 7, 2016 at 1:23 am #

    All of the BEST beans are in this salad! I love chickpeas.

  4. Yana August 7, 2016 at 10:07 pm #

    Sounds great, Andrea!

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