1 can 375g each red kidney beans, rinsed and drained
1 can 375g chickpeas, rinsed and drained
1 small red onion, diced
1 sprig mint
1 medium cucumber, peeled, seeded and cut into strips
1 small head of fennel, finely sliced
2 stalks celery, sliced in half or thirds lengthwise and chopped
1 mandarin segmented
¾ cup fresh parsley
Methods and Directions
In a small bowl, whisk together the Dilmah Moroccan Mint Tea, turmeric, olive oil, lemon juice, garlic, salt and pepper flakes until emulsified.
Add beans and all the other ingredients in the order above and mix well.
Serve immediately for the most flavour, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, revive leftovers with a little sprinkle of salt or drizzle of lemon juice!
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