Kidney Bean Salad
Kidney Bean Salad is a healthy and flavorful dish that is perfect for weight loss. This salad is packed with protein, fiber, and nutrients, making it a satisfying and nutritious meal. It's also vegan and gluten-free, making it suitable for many dietary preferences. The combination of kidney beans, fresh vegetables, and a tangy dressing is sure to leave you feeling full and satisfied.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
84 kcal
Protein
4 g
Carbs
14 g
Fat
2 g
Fiber
4 g
Ingredients
Common salt
0.5 tsp (2.5g)
Rajma (Kidney beans) Soaked
1 cup (200g)
Chopped Onion
0.5 medium cup (80g)
Chopped Cucumber
1 cup (100g)
Chopped Tomato
1 small cup (100g)
lemon juice
1 tbsp (15g)
Chili Powder
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Olive Oil
1 tsp (5g)
Cumin Powder
0.5 tsp (1g)
Instructions
Cooking Steps
Add Soaked kidney beans in a pressure cooker and cook them until they are tender.
Drain the cooked beans and let them cool to room temperature.
In a large mixing bowl, combine the cooked kidney beans, finely chopped onions, tomatoes, cucumber, and fresh coriander.
In a separate bowl, whisk together the lemon juice, olive oil, cumin powder, red chili powder, and salt.
Pour the dressing over the salad and toss to combine.
Serve it.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.