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Ingredients

+

Method

  • Chickpeas 410.0 g
  • Black eyed peas 410.0 g
  • Kidney beans 410.0 g
  • Red Peppers 150.0 g
  • Coriander (fresh) 10.0 g
  • White Wine Vinegar 30.0 ml
  • Honey 15.0 ml
  • Olive oil 60.0 ml

Amp up your veg offering with this protein-packed salad! A classic three-bean salad tossed in an olive oil and Robertsons Paprika dressing for an extra smoky flavour and added colour.

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Preparation

  1. Method

    1. Drain and rinse the chickpeas, black-eyed peas and kidney beans, and mix together in a serving bowl. 
    2. Add the red pepper and coriander and stir to combine. 
    3. In a small bowl, whisk together the white wine vinegar, honey, Robertsons Paprika and olive oil. Season to taste with salt and pepper, then pour over the bean mixture and toss well.
    4. Leave to sit for half an hour for the flavours to marry. Adjust the seasoning if necessary and serve.  
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