Spicy Kidney Bean Salad

This salad has become a firm favourite, it goes very well with barbecued food and eastern dishes and is a good winter salad.


½lb Red Kidney Beans
3 Medium Tomatoes
½ Cauliflower
2 Teaspoons Cumin Seeds
½ Lemon
Sprig Parsley
Olive Oil
Salt and Pepper


  1. Wash the beans and soak over night in cold water. When soaked rinse and cover with fresh water in a pan. Bring to the boil and keep boiling vigorously for at least ten to fifteen minutes to destroy the toxins. Then turn down the heat and allow to cook until tender.
  2. Whilst the beans are cooking cut the half cauliflower into small florets, wash it and leave to drain in a sieve or colander.
  3. Next heat the oil in a wok or heavy pan and add the cumin seeds. Keep stirring the seeds until they are fried a nice golden brown and begin to pop, make sure not to burn them.
  4. Once the seeds are cooked add the cauliflower and mix well letting it cook on until just done, remove from the heat immediately and allow to cool.
  5. Keep an eye on those beans, as soon as they are cooked drain them, rinse well with plenty of cold water, and allow to cool.
  6. Wash the tomatoes then cut them into wedges.
  7. Rinse the parsley and chop it finely. Squeeze the lemon making sure to sieve out the pips.
  8. Mix all the ingredients together carefully seasoning to taste with a little salt and pepper.
  9. The dried kidney beans can of course be replaced with a tin of ready cooked beans, just rinse them well to remove the liquid they have been tinned in which always tastes horrible.

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