Kidney Bean Salad
Like me, if you grow up eating a lot of vegetarian food, then kidney beans end up on your plate in the protein rotation. I have had a lot of kidney beans in Rajma curry either with roti or rice or bread. So, for me rajma always meant a curry or maybe a slightly drier version of it. It is a great protein source but quite heavy and spicy in the curry. Now looking at salads, there are a plenty of similar ones with either corn or boiled peanuts. This one with the kidney beans as the hero is quite something.
I get dried kidney beans so it requires some processing. While making a curry, the soaked beans are cooked a little and then further cooked in the gravy. So it is better to cook based on how much crunch you want to have in the salad. I pressure cooked until a one whistle count on low heat after soaking the beans overnight.
Having tinned beans makes this salad a quick fix. I started with the dried kidney beans so a little more prep was required. The dried beans come out best when soaked over night and pressure cooked. After that it is mixing all the ingredients. Onions and tomatoes to have some variety. Cucumber and carrots are also good options. Coriander leaves or some parsley for some flavor. Seasoning and of course some olive oil. I added some crumble some cottage cheese on the top and sprinkled some lime juice for that freshness.
This is an easy one. Start playing around with the ingredients. The detailed recipe in mentioned below, here are the highlights:
Prep: Chop the onions, tomatoes, coriander/parsley
Mix: All the ingredients & season
Topping: Crumbled cottage cheese and sprinkle some lime juice
Kidney Bean Salad Recipe
Prep Time: 10 mins + cooking the beans (if you are using dried beans)
- Kidney beans: 1 cup
- Onion: 1 medium sized
- Coriander leaves: 5-8
- Tomato: 1 or cherry tomatoes: 2-3
- Crumbled Cottage cheese: 2 tbsp
- Lime: 1/2
- Olive Oil
- Chop the onion, coriander and tomato. If its cherry tomatoes, then cut them in half or into fourths.
- If you are using dried kidney beans, then soak in water over-night and pressure cook the beans (One whistle count on the pressure cooker, with enough water to immerse the beans, should have the beans ready)
- Drain the beans
- In a large bowl, mix the onion and tomato pieces with the beans
- Add salt, pepper and 2 tsp of olive oil
- Garnish with some crumbled cottage cheese and coriander leaves and sprinkle lime juice on top of the salad
- The salad is best made just before serving. If it is left standing after adding salt then a lot of the water is released
- Little pieces of cucumber and carrot also work really well in this salad