Kidney Bean Salad with Vinaigrette Dressing
Kidney beans makes a nourishing salad which can be served with all kinds of other dishes. Feel free to double the vinaigrette if you prefer more dressing and your salad juicy.
Servings: 4 servings
Calories: 260kcal
Ingredients
For the salad:
- 1 Cucumber diced
- 2 Tomato diced
- ½ medium Onion
- 3 cups Kidney Beans canned or cooked (*see Notes)
For the Vinaigrette Dressing:
- 1 Tablespoon Dijon Mustard
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
- 1 Tablespoon White Wine Vinegar
- 2 Tablespoon Oil
Instructions
- Prepare your veggies. Peel your cucumber if necessary (some cucumber types have a bitter flavor) and cut into dice-like size. Do the same with your clean tomato (optionally blanch and peel the tomato). Peel and cut your onion small too. Place all the ingredients into a bowl.1 Cucumber, 2 Tomato, ½ medium Onion
- If you use dried beans: Kidney beans should be soaked previously for 10-12 hours and then cooked for 3-4 whistles in the pressure cooker. Strain from water and let cool.If you use canned beans: Strain the beans.3 cups Kidney Beans
- Mix beans into the vegetables.
- Prepare the dressing by mixing the mustard paste with the salt, pepper, and vinegar first. Then add the oil and mix it well. I like to use a shaker to blend the ingredients well together. You can double the vinaigrette dressing too if you want a more juicy salad.
- Pour the vinaigrette over the mixed salad and serve cold.
Notes
3 cups soft, soaked and cooked beans (also canned beans) = about 200 grams or 7 ounces or 1 cup dry raw kidney beans.
Nutrition
Calories: 260kcal | Carbohydrates: 36g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 341mg | Potassium: 803mg | Fiber: 11g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 13.4mg | Calcium: 57mg | Iron: 4.3mg
