[Recipe] Instant Pot bean salad with a cumin ketchup dressing

The Instant Pot bean salad uses beans and lentils, providing a healthy bite in a tangy dressing.

This recipe was adapted from the Caribbean Central and South American Cookbook by Jenni Fleetwood and Marina Filippelli (available at Amazon.ca). What caught my eye was that the bean salad dressing used ketchup. The tomato flavour is very subtle but it provides a sweetness. It works and it’s tasty!

Feel free to use whatever beans you have handy and canned beans will definitely speed it up. If you do use canned, I would use about 425 g (1 can) of the kidney and chickpeas, as the recipe below is based on dried beans. The onions are placed in icy cold water which takes the “bite” out of the raw onions.

Enjoy the nutritious protein packed salad with a punch!

Bean salad with a cumin ketchup dressing

Ingredients

1 1/2 cups of dried kidney beans-soaked
1 1/2 cups of dried chickpeas-soaked
1 cup of dried green lentils-soaked
1/2 cup of onions-sliced thinly
1 cup of red peppers-sliced
Water

Dressing

1 cup extra virgin olive oil
1 cup apple cider vinegar
10 tsp of ketchup
3 tsp cumin
A pinch of salt and pepper more depending on your taste
3 cloves of garlic-minced
A hanful of green onions and coriander garnish

Instructions

Slice the vegetables. Place the onions in a bowl of cold water with some ice cubes for about 20 minutes, remove and set aside.
Using the Instant Pot, add the kidney beans and enough water to cover them. Turn the knob to "sealing" and turn the timer to 25 minutes on high pressure. Turn the pressure cooker off when the timer is up, change the knob to "venting" and do a quick release. Drain and set aside.
Repeat with the chickpeas at 20 minutes. Drain and set aside.
Repeat with the lentils at 90 minutes. Drain and set aside.
Place all the beans in a bowl.
Add all the ingredients of the dressing and mix well.
Pour the dressing over the beans and mix. Garnish and serve.