Kidney Beans Salad
Mostly I prefer salad that can be made in a jiffy, so I go with tomatoes or onions only! But once in a while, I love making a special salad dressing to toss a salad that’s not only healthy but beautiful too :) Few days back, I had soaked kidney beans to make Rajma-Rice for dinner and as always, I added a handful more to soak for using it later… And so I had a bowl of cooked rajma in my refrigerator.
I made this ‘Kidney Beans Salad’ that needs minimal ingredients. To keep a biting texture, I didn’t cut my salad-stuff finely (like I usually do). I added a hint of mustard sauce in dressing for lending a lovely flavor to the bowl. What else do you need? It has got protein along with Y-factor (yummmm) and that too very well combined with all ingredients.
1 cup Kidney Beans, pressure-cooked
4 tbsp Thick Yogurt
2 tsp Mustard Sauce
2 tsp Olive Oil
1 tsp Herbs of your choice (fresh or dried)
Salt, to taste
STEPS TO FOLLOW:
- Mix all the ingredients of dressing in a small bowl and whisk it well.
- Cut onion, tomato and cucumber in bite-size pieces and transfer to a big salad bowl.
- Add cooked kidney beans and then prepared salad dressing.
- Toss it quickly and serve chilled!
You can add lemon juice for a tangy touch!