Kidney Bean Salad, Mexican Kidney Bean Salad
by Tarla Dalal
kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad | with 23 amazing images.
kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad is a peppy Mexican style salad with a freshly prepared dressing. Learn how to make Mexican bean salad.
To make kidney bean salad, combine all the ingredients in a deep bowl and mix well. Just before serving, add the dressing and toss well. Serve immediately.
A yummy salad with an interesting assortment of ingredients, which offer a mix-and-match of multiple textures and flavours. The succulence of cooked kidney beans, the juiciness of tomatoes, the crunch of onions and spring onions, all come together in Mediterranean bean salad to delight your palate.
A pungent, lemony dressing adds to the flavour of this lovely Mexican bean salad, making it a truly memorable treat. What’s more interesting is the addition of finely chopped garlic in the dressing, which gives this salad a good mouthfeel and flavour both.
You can serve this Indian kidney bean salad with lemon garlic dressing with a Mexican nacho soup and make a satiating meal.
Tips for kidney bean salad. 1. The rajma has to be soaked for at least 8 hours or overnight, so plan for this recipe in advance. 2. The cooked rajma should be perfect in texture – crunchy enough and not soft or mushy at all. 3. We have used olive oil for an authentic aroma and flavour, but if you don’t have it you can use any other cooking oil. 4. Spring onions greens are added for a crunch. But if it’s not in your pantry, use finely chopped coriander or mint for refreshing flavour. 5. If you wish to carry this salad to work, then toss the veggies and pack in a separate box and pack the dressing in a separate air tight container. Keep it refrigerated. Just before serving, add the dressing to the veggies, toss well and serve.
Enjoy kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad | with step by step photos.
Kidney Bean Salad, Mexican Kidney Bean Salad recipe - How to make Kidney Bean Salad, Mexican Kidney Bean Salad
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Kidney Bean Salad
1 1/2 cups boiled rajma (kidney beans)
1/2 cup deseeded tomato cubes
1/2 cup thinly sliced onions
1/4 cup chopped spring onion greens
To Be Mixed Into A Dressing
3 tbsp olive oil
1 tbsp finely chopped garlic (lehsun)
1 tbsp lemon juice
salt and to taste
- Method
- Combine all the ingredients in a deep bowl and mix well.
- Just before serving, add the dressing and toss well.
- Serve immediately.
If you like kidney bean salad
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If you like kidney bean salad, then also try other salad recipes like
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What is kidney bean salad made of?
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Kidney bean salad is made of 1 1/2 cups boiled rajma (kidney beans), 1/2 cup deseeded tomato cubes, 1/2 cup thinly sliced onions, 1/4 cup chopped spring onion greens, 3 tbsp olive oil, 1 tbsp finely chopped garlic (lehsun), 1 tbsp lemon juice,
salt and freshly ground black pepper (kalimirch) to taste.
How to soak and cook rajma
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This is what rajma (kidney beans) looks like. Just as its name suggests, the kidney bean is shaped like a kidney with a reddish brown colour and a thick skin. It has a strong flavour with a slightly sweet aftertaste, a nutty aroma and a chewy texture. The kidney bean is used extensively in Mexican cooking, and also in certain Indian dishes. Take approx. 3/4 cupof rajma.
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Rinse the rajma, kidney beans in water 2 to 3 times. It is better to change the water from time to time while you're soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork.
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Once the rajma is well washed, soak overnight in enough water in a deep glass bowl. Cover and soak. Soaking rajma does not cause any nutrient loss but makes it easier to digest. Soaking before use is recommended for those with gastric troubles.
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Next day, this is what the soaked rajma looks like.
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Wash rajma.
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Drain rajma.
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In a pressure cooker put soaked rajma.
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Add approx. 1½ cups of water to the cooker.
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Finally add salt and mix well.
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Shut the lid and pressure cook for 4 to 6 whistles depeing on your pressure cooker. Allow the steam to escape before opening the lid. Drain the water and keep aside.
Tips for kidney bean salad
-
The rajma has to be soaked for a least 8 hours or overnight, so plan for this recipe in advance.
-
The cooked rajma should be perfect in texture – crunchy enough and not soft or mushy at all.
-
We have used olive oil for an authentic aroma and flavour, but if you don’t have it you can use any other cooking oil.
-
Spring onions greens are added for a crunch. But if it’s not in your pantry, use finely chopped coriander or mint for refreshing flavour.
-
If you wish to carry this salad to work, then toss the veggies and pack in a separate box and pack the dressing in a separate air tight container. Keep it refrigerated. Just before serving, add the dressing to the veggies, toss well and serve.
For the dressing of kidney bean salad
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For the dressing of kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad, add 3 tbsp olive oil in a bowl.
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Add 1 tbsp finely chopped garlic (lehsun).
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Add 1 tbsp lemon juice. This adds perfect tang to bland rajma.
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Add salt to taste. Remember that you have added salt while cooking rajma. So you will require very little salt in the dressing.
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Add freshly ground black pepper (kalimirch) to taste.
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Mix well and keep the dressing aside.
For the kidney bean salad
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For the kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad, add 1 1/2 cups boiled rajma (kidney beans) in a deep bowl.
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Add 1/2 cup deseeded tomato cubes.
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Add 1/2 cup thinly sliced onions.
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Add 1/4 cup chopped spring onion greens.
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Toss well and keep aside.
- Just before serving, add the dressing to the salad and toss well.
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Serve kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad immediately.
| Energy | 176 cal |
| Protein | 4.5 g |
| Carbohydrates | 13.3 g |
| Fiber | 1.4 g |
| Fat | 11.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 166.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 9.9 mg |
| Folic Acid | 77 mcg |
| Calcium | 65.2 mg |
| Iron | 1.2 mg |
| Magnesium | 38.2 mg |
| Phosphorus | 82.6 mg |
| Sodium | 2.9 mg |
| Potassium | 315 mg |
| Zinc | 0.9 mg |
Receipe was really delightfull and tasty.
kidney bean salad recipe is healthy and has the right amount of protein for vegetarians. I reduce the amount of olive oil if required.
Kidney bean salad.. perfect tangy taste.. i just love the combination of the beans with crunchy vegetables.. Its simple and quick to make .. and really tasty.. I often make this salad.. as it has become my favorite now..