Black Bean Salad

This recipe from Chef Christian Gradnitzer at Madinat Jumeirah is an Austrian classic
Thursday , 29 November 2012
Black Bean Salad
Try this heart-healthy, fibre-rich bean salad


1lb black beans

1 green pepper, chopped

3 stalks celery, chopped

6 spring onions, chopped 

1 small onion, chopped 

2 thirds cup white vinegar

cup sugar

1 tsp salt

¼ tsp black pepper

1 tsp ground caraway seeds

2 thirds cup pumpkin seed oil



1. Cook the black beans until tender, drain and refresh with cold water.

2. Add the pepper, celery and onions to the beans.

3. Boil the vinegar and sugar, add the salt, pepper, caraway seeds and oil. Mix thoroughly before pouring over the beans. Allow to set in
the fridge for 2 hours before serving.

Related Articles

A favourite of Antonio Carluccio, this is comfort food at its best
The team at South-East Asian restaurant Chimes shares their signature dishes
Try one of cookbook author and kitchen goddess, Suzanne Husseini’s favourite rec