Whole Grain Bean Salad with Fresh Herbs, Moroccan Mint Tea, Fennel & Turmeric

Name: Whole Grain Bean Salad with Fresh Herbs, Moroccan Mint Tea, Fennel & Turmeric
Yield: 3 servings
Ingredients: 1 tin red kidney beans, rinsed & drained; 1 tin chickpeas, rinsed & drained; 1 small red onion, diced; 1 medium cucumber, peeled, seeded & cut into strips; 1 small fennel head, finely sliced; 2 stalks celery, sliced in half or thirds lengthwise & chopped; 1 mandarin, segmented; ¾ cup fresh parsley; 2 sprigs fresh mint, torn; 2 tsp Dilmah Moroccan Mint Tea; 1 small knob fresh turmeric, grated; ¼ cup olive oil; 3 tbsp lemon juice (½ lemon); 1 clove garlic, grated; Pinch salt; Grated black pepper; Small pinch red chilli flakes

Whole Grain Bean Salad with Fresh Herbs, Moroccan Mint Tea, Fennel & Turmeric

By: WellBeing Team

Arana by Dilmah blends 3000 years of Sri Lankan Ayurvedic wisdom with ethically sourced, plant-based ingredients.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 tin red kidney beans, rinsed & drained
1 tin chickpeas, rinsed & drained
1 small red onion, diced
1 medium cucumber, peeled, seeded & cut into strips
1 small fennel head, finely sliced
2 stalks celery, sliced in half or thirds lengthwise & chopped
1 mandarin, segmented
¾ cup fresh parsley
2 sprigs fresh mint, torn
2 tsp Dilmah Moroccan Mint Tea
1 small knob fresh turmeric, grated
¼ cup olive oil
3 tbsp lemon juice (½ lemon)
1 clove garlic, grated
Pinch salt
Grated black pepper
Small pinch red chilli flakes

Method

In a small bowl, whisk together the dressing ingredients until emulsified.
Add beans and all the other ingredients and mix well.
Serve immediately or let it marinate in the refrigerator, covered, for a couple of hrs 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.
Serve with Dilmah Arana Digest infusion.

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