Bean salad is a great way to get the health benefits from beans. Beans are a good source of protein, they’re full of fiber and are said to “pull” cholesterol out of your body. This bean salad recipe has the fresh crisp flavor of summer with fresh peppers and corn. You’ll love the hint of chili and cumin – but don’t worry, you don’t have to make this bean salad recipe too spicy – you can make it to your taste by adjusting the seasoning. This salad can be made with any type of bean. In this video, Rita uses Chick Peas, Kidney beans and red beans, but you could use any type. Black beans, white beans or red. This simple salad gets some crunch from celery and chopped bell pepper, roasted corn as well as a few green onions. Rita always talks about “Cooking by Color”. A great way to get veggies in to your diet. And of course this video is full of kitchen tips to make your trip to the kitchen even easier. Lightly seasoned with Cumin and Chili powder, this bean salad has a great southwestern flair. A light vinaigrette finishes off this delicious bean salad. Enjoy Rita’s Bean Salad Recipe.
Video Rating: 4 / 5
In his west London kitchen, British chef, Stevie Parle is cooking up a Middle Eastern feast. He’s making tahini, a Middle Eastern dip made of ground sesame seeds, traditionally eaten with bread and often a side accompaniment of meat and salad. Recipes of Parle’s Dock Kitchen restaurant are featuring on menus in Britain. They are also appearing in newspapers and magazines, to show the general public methods of using exotic Middle Eastern ingredients like the herb, zaatar. Mr. Parle spent some time in Lebanon, and now imports grains such as Freekah, a green wheat kernel, from the south of the country, aside traveling the world in search for new recipes. According to food lovers in London, Middle Eastern ingredients will only continue growing in popularity in Britain, while other restaurants will emerge by following Mr. Parle’s lead in recreating flavors of that region. Speakers: Briton James Walters, an owner of Arabica Food and Spice Company Stevie Parle, British Chef By: Ikram Al Yacoub Al Arabiya with Agencies
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22 comments
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larukulunaseas says:
July 10, 2011 at 12:45 pm (UTC 0)
Thumbs up if you hate black people
jilijub says:
July 10, 2011 at 1:00 pm (UTC 0)
You’re the first person I met that does not peel and seed tomatoes. I was waiting for someone to mention this!
RecipeCook says:
July 10, 2011 at 1:14 pm (UTC 0)
Try it and let us know.
ailadi17 says:
July 10, 2011 at 2:11 pm (UTC 0)
it looks good, I think I would be nicer with some lemon or lime juice and some chopped cilantro!
RecipeCook says:
July 10, 2011 at 3:02 pm (UTC 0)
If you check historical data, one of the ways it was spelled was “Kamoon” and pronounced like that. I’m glad YOU say it like that, too!
mrthomasmx says:
July 10, 2011 at 3:26 pm (UTC 0)
seniora le falto limon (lime)
NegroXFile says:
July 10, 2011 at 3:50 pm (UTC 0)
@lovekillsbeware Damn dat look good!
RecipeCook says:
July 10, 2011 at 4:10 pm (UTC 0)
I had extra salad greens and instead of putting this in a bowl, I put it on a platter on top of the greens. Even better!
RecipeCook says:
July 10, 2011 at 4:28 pm (UTC 0)
Try cider or clear vinegar.
7obeQatar says:
July 10, 2011 at 4:29 pm (UTC 0)
hi we don’t have red wine vingar or white wine vingar what can i use instead
RecipeCook says:
July 10, 2011 at 5:11 pm (UTC 0)
It’s a fave here.
CoachU2Health says:
July 10, 2011 at 6:04 pm (UTC 0)
Love your videos
BindiPig says:
July 10, 2011 at 6:59 pm (UTC 0)
Now I’m so hungry after watching this. I love the grilled corn. 🙂
azamstat says:
July 10, 2011 at 7:03 pm (UTC 0)
Simply a big Thanks.
londonerhic says:
July 10, 2011 at 7:56 pm (UTC 0)
hım that’s a good idea
ritah2108 says:
July 10, 2011 at 8:41 pm (UTC 0)
First, you can divide it in half – go to taste. Make the dressing and don’t dress the salad until you’re ready to eat it. You can dress as little or as much as you want. The dressing keeps up to a couple weeks; the salad sans the dressing at least 4-5 days.
arrebiy says:
July 10, 2011 at 8:57 pm (UTC 0)
How long can you keep the salad in the fridge? cos i live a lone and I would not mind doing this…Thank you
terisavosburgmdk says:
July 10, 2011 at 9:36 pm (UTC 0)
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nimravuz says:
July 10, 2011 at 10:16 pm (UTC 0)
Looks delish sweetheart, ima makin’!
DansRecipes says:
July 10, 2011 at 10:26 pm (UTC 0)
Great tip for getting all the corn.
DansRecipes says:
July 10, 2011 at 10:27 pm (UTC 0)
@RecipeCook I will try the rice vinegar; thou it is hard to find in my country.
RecipeCook says:
July 10, 2011 at 10:39 pm (UTC 0)
@lovekillsbeware Sounds great. Glad you liked it!