This week I’ve been cooking up all things Caribbean as it’s Caribbean Food Week and I’ve discovered the perfect easy side dish in this easy Caribbean Three Bean Salad.
The beauty of a bean salad is that is more substantial than many salads and so can fill you up as well as still being very healthy. As well as the beans, this salad is packed full of fresh coriander and peppers and the garlicy lime and olive oil dressing is perfect for it.
I added a chopped chilli but kept it on the side as Master Spice loves bean salads but isn’t so keen on raw chillies! Well, to be honest, he wasn’t keen on the onions and coriander either but don’t let that put you off. He’s only 1.
I served this Caribbean three bean salad as a side dish but I could easily have eaten the whole dishful as a mainmeal. I served it alongside some slow roasted pork that had been marinated and coated in Grace Foods Jerk bbq sauce. It was simple but made a really tasty meal.
The recipe for this Caribbean three bean salad is an adaptation of the recipe which was on the tin of mixed beans I used (Dunn’s River Peas & Beans). It contains a mixture of red kidney beans, blackeye beans and gungo peas but you could use any tin of mixed beans if you don’t have/can’t find this brand. You could even make it with just one type of bean, it wouldn’t be exactly the same but it would still taste as good.
If you’d like to see what else I’ve been making for Caribbean Food Week then have a look at this Chicken and Callaloo curry. Some of the Caribbean recipes I’ve made in the past include Escovitch Trout and Ackee Stir Fry. I have a tin of ackee at home at the moment and am hoping to make ackee and saltfish soon. I won’t manage it this week but hopefully it won’t be too long in the pipeline. Whatever happens, I will definitely be making this Caribbean three bean salad again!
- 400g tin Dunn's River Peas and Beans, rinsed and drained (any can of mixed beans could be substituted
- 1/2 red pepper, diced
- 1/2 red onion, diced
- 1 tomato, diced
- Large handful of coriander (cilantro), chopped
- Juice of a lime
- 2 tbsp extra virgin olive oil
- 1 clove of garlic, crushed
- 1 chilli pepper, finely sliced
- Prepare all the salad vegetables and put them in a bowl with the beans.
- Mix up the ingredients for the dressing and pour over the beans.
- Keep refrigerated until ready to eat.