Vegan beans salad is a protein-packed salad loaded with kidney beans which are powerhouse of protein and must be included in the vegan diet. Fresh Cucumber, colorful bell pepper and a handful of chopped onions to give the crunch is a soulful treat on the summer afternoon. Pack it for lunch or carry it for the summer picnic, this salad is filling and simple lime dressing will add lots of flavor on the table.
Yield / Serves
1/2 Cup Boiled kidney beans
1/4 Cup Chopped onions
1/2 cup Chopped yellow bell pepper
1/4 Cup chopped red bell pepper
Handful of Cherry tomatoes
1 tablespoon of Olive oil
3 cloves of crushed garlic
1 teaspoon of Himalayan pink salt
1 tablespoon of lime juice
5 -6 peppercorn crushed
Soak Kidney beans overnight and boil them the next morning in the pressure cooker. Give around 6-7 whistles as the red variety of kidney beans found in India do not boil easily.
Once boiled either you can use it immediately by straining the water. ( You can use the water of kidney beans while making another curry, as it has lot of nutrition) .
You can refrigerate the kidney beans so that they give a nice texture and crunch.
Chop Cucumber, onion and the bell peppers. Add cherry tomatoes either whole or cut them into two halves.
Salad dressing - Take olive oil, add salt, crushed garlic and freshly crushed black pepper and lime juice. give a stir with help of the spoon. leave it for 10 -15 minutes so that the flavors get mixed.
pour the salad dressing only when you plan to serve the salad otherwise cucumber leaves its water and salad becomes soggy.
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