Rajma Kidney Bean Salad
Benefits:
- Kidney beans provide protein, dietary fiber, and essential nutrients.
- The assortment of fresh vegetables offers vitamins, minerals, and antioxidants.
- This rajma salad is a satisfying and flavorful way to enjoy the goodness of kidney beans and vegetables.
- The lemon-olive oil dressing adds a tangy and zesty flavor while providing healthy fats.
INGREDIENTS
- 1 cup cooked rajma (kidney beans), drained and rinsed
- 1 small onion, finely chopped
- 1 small tomato, chopped
- 1 cucumber, chopped
- 1 bell pepper (any color), chopped
- 1/4 cup chopped fresh cilantro leaves
- 1 green chili, finely chopped (adjust to taste)
- Juice of 1 lemon
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
- Optional: chopped avocado, crumbled feta cheese
INSTRUCTIONS
Prepare Kidney Beans: If using canned kidney beans, drain and rinse them. If using dried kidney beans, cook and boil them until tender.
Assemble Salad: In a large mixing bowl, combine the cooked kidney beans, chopped onion, tomato, cucumber, bell pepper, cilantro, and green chili.
Prepare Dressing: In a separate bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make the dressing.
Add Dressing: Pour the dressing over the salad ingredients. Toss well to ensure all the ingredients are coated with the dressing.
Adjust Seasoning: Taste and adjust the salt, pepper, and lemon juice according to your preference.
Add Optional Ingredients: If desired, add chopped avocado and crumbled feta cheese for extra flavor and creaminess.
Serve: Serve the rajma salad immediately as a refreshing and nutritious dish.
TIPS
- You can customize the salad by adding other vegetables like corn, carrots, or radishes.
- Adjust the spiciness by modifying the amount of green chili.
- This salad can be a complete meal or a side dish to accompany other dishes.
NUTRITION VALUE
- Calories: ~250-300 (per serving)
- Carbohydrates: ~35-40g
- Protein: ~10-12g
- Fat: ~8-10g
- Fiber: ~8-10g
