Tuesday 20 March 2012

Bean Salad with a Mint Dressing GF SCD

If you are cooking for the SCD the choice of beans is limited. Basically, you can choose from haricot (navy) beans, black beans, lima beans, kidney beans and small red beans.

If you would like further information about which beans you can use, visit the legal/illegal list. In the UK, lima beans don't seem to be available anywhere. These beans are not to be confused with what we know to be Butter Beans even though they are sometimes referred to as butter beans.  In this salad I've used Black Beans and Kidney Beans, which are packed full of minerals and vitamins and I've enhanced their flavour with a refreshing garden mint dressing.

Bean Salad GF SCD

450g cooked beans
1 medium red pepper
1 small onion or large shallot
extra virgin olive oil
sea salt & freshly ground black pepper
Dressing :
6 tblsps extra virgin olive oil
2 tblsps freshly squeezed lemon juice
2 cloves garlic
8 - 10 mint leaves (or more to taste)
1 tsp honey (or other liquid sweetener - not SCD)
sea salt & freshly ground black pepper

  • Very finely dice the onion or shallot and red pepper.
  • Gently heat a tablespoon of extra virgin olive oil in a pan and fry the onion and red pepper until soft.
  • Set the vegetables to one side to cool then make the dressing. Pour the lemon juice into a processor. Add two cloves of garlic, mint leaves, honey (or other sweetener) and extra virgin olive oil.
  • Process until combined, taste and add sea salt and freshly ground black pepper. Add extra mint if you like and some extra olive oil if the lemon taste is too strong.
  • Tip the beans into a bowl with the onion and red pepper.
  • Pour enough of the dressing to coat the beans well and stir to combine.
  • Chill and serve.

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