Kidney bean salad is filling yet light, delicious and easy summer salad that you can make easily in minutes. This vegan and gluten free salad is super simple to make and one of my favorite light lunch or early dinner that I often make during hot summer days.Keep this recipe as base and build your salad bowl by varying the seasonings and other ingredients. This dish is a great source of protein for those in plant based or vegetarian diet.
Prep Time20mins
Cook Time30mins
Total Time50mins
Course: Salad
Cuisine: world
Keyword: kidney bean salad
Servings: 3
Author: Harini
Ingredients
3/4 cupkidney beans1.5 cups boiled
1/2cuponionschopped
1cupcucumberchopped
1cupcherry tomatoeshalved
1/4cupbell pepperschopped
1tablespoonolive oilextra virgin
2 tablespoonslemon juice
1teaspoonsugar
1/2teaspoonblack pepper
saltto taste
Instructions
Pick and rinse the kidney beans thoroughly. You can use any variety of it. I have used small ones here. Soak in plenty of water for 8-12 hours.Drain excess water and cook the beans until they turn soft
Add the cooked kidney beans to a large bowl. Add chopped onions.
Next add the other vegetables and cilantro leaves.
Mix well.
Add 1 tablespoon extra virgin olive oil, 2 tablespoons lemon juice, 1/2 teaspoon black pepper, salt to taste and 1 teaspoon sugar. You can adjust salt and pepper to taste.
Stir and toss everything well together. Serve kidney bean salad as light lunch or a as side in any continental meal.