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Cypriot Barbunya Salata - Red Bean Salad

"Growing up with parents that know how to cultivate food from land, with village-roots and a connection to soil, it’s easy to see other people’s mezzes as our main dishes.

Barbunya salata - or red bean salad, is an easy, nutritious, traditionally-rooted meal, inspired by my Cypriot roots. The salad itself is creamy with tribute to quality beans, fresh, and of course juicy! Because the salad juice is essential for dipping crusty bread to mop up those juices" - Adyan

Aydan is the creator behind @stories.of.cypriot.food- check out more of her delicious recipes here. 

Aydan Selin Aydan Selin
Feeds: 4
Takes: 20 minutes

Ingredients

For the salad

1 jar Queen Red Beans - drained + rinsed

3 celery sticks, roughly chopped

30g fresh coriander or parsley (or a mixture of the 2), finely chopped

1 onion, halved then sliced lengthways into long strings

A handful of fresh pomegranate seeds

 Dressing

⅓ cup of extra virgin olive oil

¼ cup of pomegranate molasses

Juice of one lemon

Shop The Recipe

Queen Red Kidney Beans
Queen Red Kidney Beans
570g / Bold Pack (6) £22.00

Directions

1

Add all the salad ingredients into a bowl except the onion.

2

In a separate bowl, generously salt your onion and rub firmly and aggressively until you rub the “bitterness” out. Leave to rest for about 5 minutes before rinsing very well in a sieve under cold water and add to the rest to the ingredients. The onion will still taste a bit salty but the bitterness will be nearly completely gone.

3

Combine the dressing ingredients together in a small mixing bowl. Pour the dressing over the dressing. Enjoy with some crunchy bread! Don’t forget to mop of all of those juices.

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