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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

  1. Slice the vegetables. Place the onions in a bowl of cold water with some ice cubes for about 20 minutes, remove and set aside.

  2. 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. 

  3. Place all the beans in a bowl.
  4. Add all the ingredients of the dressing and mix well.
  5. Pour the dressing over the beans and mix. Garnish and serve.

Recipe Notes

The beans can be cooked a day ahead of time.