Recipes/ Salads and sides

[Recipe] Bean salad with a cumin ketchup dressing

Looking through the Caribbean Central and South American Cookbook by Jenni Fleetwood and Marina Filippelli (available at, the bean salad recipe caught my eye since the dressing used ketchup. The tomato flavour is very subtle but it provides a sweetness. It works and it’s tasty! 

Feel free to use whatever beans you have handy and canned beans will definitely speed it up. If you do use canned, I would use about 425 g (1 can)  of the kidney and chickpeas, as the recipe below is based on dried beans. The onions are placed in icy cold water which takes the “bite” out of the raw onions.

I have changed up the beans and vegetables in my recipe compared to the book. This makes a large bowl to serve a party!

[Recipe] Bean salad with a cumin ketchup dressing
  • 1½ cups of dried kidney beans-soaked
  • 1½ cups of dried chickpeas-soaked
  • 1 cup of dried green lentils-soaked
  • ½ cup of onions-sliced thinly
  • 1 cup of red peppers-sliced
  • Dressing:
  • 1 cup extra virgin olive oil
  • 1 cup apple cider vinegar
  • 10 tsps of ketchup
  • 3 tsp cumin
  • Pinch of salt and pepper (more depending on your taste)
  • 3 cloves of garlic-minced
  • Green onions and coriander (garnish)
  1. Slice the vegetables. Place the onions in a bowl of cold water with some ice cubes for about 20 minutes, remove and set aside.
  2. Cook the beans in separate pots and take out when they are just cooked. I used the Instant Pot pressure cooker, and under high pressure, it took 25 minutes for the kidney beans, 20 minutes for the chickpeas and 9 minutes for the green lentils.
  3. In a bowl, add all the ingredients in the dressing and mix well.
  4. Pour the dressing over the beans and mix. Garnish and serve.



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