Recipe: Bean Salad with Mango Chutney Dressing


You have to make this recipe. I’m not kidding, you have to make this. Especially the dressing.

The great joy of writing recipes to put on this blog is that every so often I come up with an idea that just works way beyond what I thought it would. It happened with this recipe. It’s a simple, vegetarian-cliched bean salad. It’s been done to death. But I had an idea to add some mango chutney to an oriental-style dressing for it. I thought it might be nice, I didn’t think it would be this good.

I danced round the kitchen.

No, really, I did. I wish there was a way of making people try this. It’s sweet, it’s sour, it’s tangy, it’s fresh – it transforms the simple ingredients into something else entirely.

Please try this recipe. Please. Don’t make me come round and force you!

Bean Salad with Mango Dressing photo DSCN0931_zpsfb7855be.jpg

For the dressing:
2 tbsp vinegar
2 tbsp soy sauce
1 tbsp mango chutney
1/2 tsp sugar
1/2 tsp sesame oil
1/2-1 tsp chilli oil (depending on heat)
1 tbsp fresh coriander, finely chopped

For the salad:
400g tin of kidney beans, drained
100g sweetcorn (if using frozen just defrost)
2 spring onions,finely chopped
Lettuce (enough to line the serving bowl)

Mix the dressing ingredients together in a large bowl.
Add the beans, sweetcorn and spring onions.
Stir well until the salad ingredients are thoroughly coated in the dressing.
Leave to stand for 15-20 minutes to let the flavours mingle.
Serve on a bed of lettuce.

Serves 2 for lunch with bread, rice or noodles to accompany


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