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RED KIDNEY BEAN SALAD: The most delicious summer salad

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MARGARET LALIK'S KITCHEN
MARGARET LALIK'S KITCHEN
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Recipe Information

Recipe Available
Video-Specific Recipe

Red Kidney Bean Salad

Cultural Context

Originating from South Asia, Red Kidney Bean Salad is a vibrant and nutritious dish often served as a side or light meal. It's popular for its refreshing taste and is a staple in many Pakistani households, especially during hot weather. The salad showcases the versatility of legumes and is enjoyed globally, with variations incorporating different vegetables and dressings.

PakistaniPKside
15 min
easy
4 servings
Servings4
1 bunch cilantro
juice of 1 lemon
1/2 onion
salt
black pepper
1 big can (29 ounces) dark red kidney beans
olive oil (about 1/4 cup)

red kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture with fewer calories.

1

Wash and rinse the kidney beans, then let them drain.

2

Chop the cilantro and onion.

3

Juice one lemon and add salt and black pepper to the lemon juice.

4

Add about 1/4 cup of extra virgin olive oil to the lemon juice mixture.

5

Transfer the kidney beans to a salad bowl.

6

Combine the chopped cilantro and onion with the kidney beans.

7

Pour the lemon juice dressing over the salad and mix everything together.

Cooking Techniques

mixingchopping

Equipment Needed

salad bowl

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariangluten-free

Allergens

dairy

Also Known As

Rajma SaladKidney Bean Salad

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