Moroccan Bean Salad Recipes

Steps:

• Place water in a 3-quart saucepan, and bring to a boil.
• Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
• Cool, peel, and cut beets into bite-size pieces.
• Place in a serving bowl.
• Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
• Whisk in olive oil, then toss with beets.
• Let sit a few hours.
• Just before serving, sprinkle with parsley.

Steps:

• In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

Steps:

• bring a large pan of salted water to the boil.
• Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
• drain and refresh under cold running water.
• slip off and discard the outer skin of the bean.
• put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
• season to taste with salt and pepper and leave to cool in the pan.
• tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.

Steps:

• Blanch beans in boiling salted water until tender; drain and rinse under cold running water to keep them bright green.
• Meanwhile, soak the apricots in 1 tablespoons (15 mL) lemon juice and 1 tablespoons (15 mL) water to plump them.
• Drain the apricots and add them to the green beans; add remaining vegetables and coriander.
• Add olive oil, couscous spice mix, salt and pepper; add lime juice and remaining lemon juice; adjust seasoning.
• Garnish with grilled zucchini slices.

Steps:

• Beat dressing, cumin and cinnamon in medium bowl with wire whisk until well blended.
• Add beans and raisins; mix lightly. Sprinkle with almonds; cover.
• Refrigerate at least 30 min. before serving.