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Red bean and dill salad with Dijon vinaigrette (traditional method & Thermomix)
Description
This salad combines kidney beans, rich in vegetable protein and fibre, with fresh vegetables, dill and a sumac-spiked Dijon vinaigrette. It's perfect for a light lunch, a picnic or as an accompaniment to a barbecue. Refreshing and nourishing, it can be prepared in just a few minutes and gains in flavour after a short rest in the fridge.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Drain the kidney beans and place in a large bowl.
2. Add the cucumber, tomato, red onion and chopped dill.
3. In a small bowl, whisk together the lemon juice, olive oil, mustard, pressed garlic, sumac, salt and pepper.
4. Pour the vinaigrette over the salad, toss gently and adjust the seasoning if necessary.
5. Cover and leave to rest in the fridge for 30 minutes to 1 hour before serving, to allow the flavours to develop.
THERMOMIX® METHOD
Preparation (Thermomix method)
1. Place the dill and garlic in the bowl and chop for 3 seconds on speed 8. Scrape down the sides of the bowl, then chop for a further 5 seconds on speed 5.
2. Add the lemon juice, olive oil, mustard, sumac, salt and pepper: blend for 20 sec / speed 6.
3. Combine the kidney beans, cucumber, tomato and onion in a salad bowl.
4. Pour the vinaigrette over the top, mix well and leave to stand in a cool place before serving...
