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
- Drain and rinse the chickpeas, black-eyed peas and kidney beans, and mix together in a serving bowl.
- Add the red pepper and coriander, and stir to combine.
- 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.
- Leave to sit for half an hour for the flavours to marry. Adjust the seasoning and serve.
Ten More Bites 
seems appetizing!
Colourful and a great way to have beans!!!
All of the BEST beans are in this salad! I love chickpeas.
Sounds great, Andrea!