For those that like leaf-less salads this is a must. So easy to make with a unique sweet taste, this salad is the perfect salad for braais, light meals or side dishes.
Beans in a salad add the punch of protein and nutrients, with a filling texture, while the surprise sweetness of the raisins means you keep going back for more. Don’t be put off by the apple cider vinegar in the dressing – in the right mix apple cider vinegar makes incredible dressing and is often used in our Wholefood Salad recipes. A dressing can make or break a salad recipe and in this case, it adds a delicious zing!
When it comes to choosing a salad for braais, the recipes that allow you to prep ahead of time are often the best. This delicious recipe is perfect for just that!
How To Make This Power House Bean Salad For Braais
All the ingredients of this salad are 100% wholefood and readily available locally. It is the kind of recipe that is very open to adjustment. You can easily switch up the grains and replace with quinoa or millet for gluten-free options. Mix up the beans and nuts to suit what you have in your pantry.
Presoak you grains and beans to reduce your prep time. These simple steps are easy to follow even for the most inexperienced cook. Here’s how …
- 1/2 cup spelt berries (uncooked, or grain like quinoa or millet)
- 1 cup raw buckwheat groats (or grain like quinoa)
- 3/4 cup red kidney beans (uncooked, or other beans like chickpeas, black beans)
- 2 tsp extra-virgin olive oil
- 2 large garlic cloves (minced)
- 1 red onion (or other onion)
- 1 bell pepper (large green, yellow, or red pepper)
- 3/4 cup raisins
- 1/4 cup almonds (chopped)
- 1/2 cup fresh lemon juice
- 1 teaspoon apple cider vinegar (optional)
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon ground cumin (to taste)
- 3/4 teaspoon kosher salt (to taste, I used 3/4 tsp)
- ground black pepper (freshly)
- Cook your desired grains and beans: follow the directions on our product pages for ancient grains or product page for beans if you are unsure how. You can cook your grains and beans the night before to save time. Place your beans and grains in a large bowl while you prepare the rest of the recipe.
- In a large pan, add 2 tsp of extra virgin olive oil and your 2 cloves of minced garlic. Cook on low for a couple of minutes. Add in the chopped onion and cook for another 6-8 minutes until translucent.
- Add in your chopped pepper, raisins, and almonds and cook for another 5 minutes on low-medium heat. Stir as needed.
- Prepare the dressing in a small bowl using a whisk to mix. Pour all the dressing into the skillet and stir well.
- Pour the veggies and dressing mixture into the bowl with the beans and grains. Stir well and leave to stand for about an hour before serving to allow the flavour of the dressing to absorb nicely. The recipe makes about 6 cups. Store leftovers in containers in the fridge for quick lunches.
If you prefer less oil you can play with the ratios of lemon and olive oil until you achieve the flavour you want.
This salad is great served cold in summer and makes superb lunches that will keep you satisfied for hours.