Woolworths TASTE

WHAT TO COOK?

MONDAY’S MEAT-FREE REBOOT

INDIAN-STYLE BEAN SALAD

“Massaging salt and lime juice into red onions reduces the harsh raw onion flavour and is similar to making a quick pickle.”

Serves 4 EASY GREAT VALUE Preparation: 25 minutes Cooking: 5 minutes

For the dressing, blend:

coriander seeds 1 t, toasted and ground
cumin seeds 1 t, toasted and ground
green chillies 2, chopped
mint 60 g, chopped
fresh coriander 60 g
limes 2, zested and juiced
plain yoghurt 4 T
canola oil 1/3 cup
sea salt, to taste
Woolworths three-bean mix 1 x 400 g can, drained and rinsed
lime 1, juiced
sea salt, to taste
red onion 1, thinly sliced
Woolworths exotic tomatoes 350 g, chopped
celery 2 sticks, thinly sliced
wraps, toasted, for serving

Toss half of the dressing through the beans and set aside. Massage the lime juice and a generous pinch of salt into the red onion for 30 seconds, then set aside. Assemble the salad using the remaining ingredients. Mix with the beans and

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