My mint pot is brimming with fresh mint in abundance. I was thinking of ways to use up those fragrant leaves in ways possible. And what better way to enjoy its freshness than in a salad.
Mint growing profusely in pot outdoors on deck
Canned beans are a pantry staple for me. I use them frequently in soups and salads. During this season of outdoor barbecues, this no-cook, colorful, quick to throw together and crowd pleasing salad makes for a great entree. You can also serve this salad during Ramadan at Iftaar, or as a light lunch along with boiled eggs if you desire.
Substitute the red kidney beans with whatever beans you like, for example: chickpeas, black beans, navy beans, pinto beans, lima beans, black eye beans, etc or a can of mixed beans.
Minty Bean Salad
Canned Red Kidney Beans – a 175 ml can
Tomato – 1, medium, finely chopped
Fresh Mint leaves – 1/2 cup, tightly packed, finely chopped
Red onion – 1/4 cup, finely chopped
Juice of a Lime
Small Green Chilli – 2, finely chopped
Black pepper powder and Salt – to taste
Refreshing Minty Bean Salad
Drain and rinse the canned beans in a colander to remove excess sodium. In a mixing bowl add the drained beans along with the rest of the ingredients. Mix well. Let it sit for 1 hour in the refrigerator. Shake it every now and then. Serve it chilled.
Note: You can also use dried beans if you desire which you will have to soak overnight and then boil till tender the next day.
And here’s one question for all my readers. What do you all usually prepare using fresh Mint/Pudinah leaves. If you have any interesting recipes, please send them to me. I would love to try.