Ingredients with Measurements:
- 1 can of chickpeas, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 red onion, diced
- 1 red bell pepper, diced
- 1/4 cup of raisins
- 1/4 cup of chopped cilantro
- 1/4 cup of olive oil
- 1/4 cup of apple cider vinegar
- 2 tablespoons of honey
- 2 teaspoons of curry powder
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the chickpeas, kidney beans, black beans, red onion, red bell pepper, raisins, and cilantro.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, curry powder, salt, and pepper.
3. Pour the dressing over the bean mixture and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Serve chilled.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 350mg
Total carbohydrate: 34g
Dietary fiber: 9g
Total sugars: 10g
Protein: 9g
Substitutions for ingredients:
- You can use any type of beans you prefer or have on hand.
- If you don't have raisins, you can use dried cranberries or chopped apricots instead.
- If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice instead.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- If you don't have cilantro, you can use parsley or basil instead.
Variations:
- Add some diced mango or pineapple for a tropical twist.
- Add some chopped nuts, such as almonds or cashews, for extra crunch.
- Add some cooked quinoa or brown rice to make it a more substantial meal.
- Use a different type of curry powder, such as garam masala or Madras curry powder, for a different flavor profile.
Tips and tricks:
- Make sure to rinse the beans thoroughly to remove any excess salt or starch.
- You can make this salad ahead of time and store it in the refrigerator for up to 3 days.
- If the salad seems dry, you can add a little more olive oil or vinegar to the dressing.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on a platter, garnished with some extra cilantro or chopped nuts.
Garnishes:
Extra cilantro or chopped nuts.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with some crusty bread or a side of rice.
Troubleshooting advice:
If the salad seems too dry, you can add a little more olive oil or vinegar to the dressing.
Food safety advice:
Make sure to rinse the beans thoroughly to remove any excess salt or starch.
Food history:
Bean salads have been a popular dish for many years, and are often associated with summertime picnics and barbecues.
Flavor profiles:
This salad has a sweet and savory flavor profile, with a hint of curry spice.
Serving suggestions:
Serve this salad as a side dish or as a light lunch or dinner.
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