New-age three-bean salad

You’ll be sorry you never made this version from day one.

Less than 15 minutes

Serves 8 as a side

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  • 1 yellow pepper
  • 1 tsp (5ml) cumin seeds, toasted
  • 2 tsp (10ml) coriander seeds, toasted
  • 3 Tbsp (45ml) olive oil
  • 3 Tbsp (45ml) baby capers
  • 2 cloves garlic, finely chopped
  • 2 Tbsp (30ml) chopped chives
  • Grated peel of 1 lemon + juice (30ml) of ½ lemon
  • 200g fine green beans, blanched
  • 1 can (400g) red kidney beans, drained and rinsed 
  • 1 can (400g) butter beans, drained and rinsed


  1. Preheat oven to 220ºC.
  2. Roast pepper in oven (or braai over hot coals) for 20 minutes or until charred.
  3. Place in a zip-seal bag and leave to steam for 10-15 minutes.
  4. Remove skin and discard stems and seeds, then cut into strips.
  5. Grind seeds using a pestle and mortar.
  6. Mix ground seeds with olive oil, capers, garlic, chives, lemon juice and grated peel to make a dressing.
  7. Toss peppers, green beans, kidney beans and butter beans in dressing until well coated.
  8. Marinate for 30 minutes before serving.
  9. Serve salad with a main of your choice.


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