Try this attractive and simple bean salad if you want to make an easy and earthy but spicy dinner. The secret of the dressing is harissa, a staple chili and garlic condiment in Tunisia that I've posted a recipe for here. Black-eyed peas can be used just as easily here instead of kidney beans for a more buttery taste and a more variegated appearance.
The beans here can be cooked well ahead of time and refrigerated before putting together the salad, but they work very well in a warm salad too, letting them cool down just a little at room temperature right after cooking before adding the other ingredients.
|Red Kidney Bean Salad & Harissa Dressing|
|Recipe by Lisa Turner|
Cuisine: North African
Published on August 23, 2007
Simple, robust and nourishing salad of earthy red kidney beans and sweet fresh peppers tossed with a zesty harissa dressing