Indian-Style Red Kidney Bean Summer Salad Recipe Video
Ingredients
| Red kidney beans | 2 Cup (32 tbs), boiled, drained | |
| Green chillies | 2 Medium, chopped finely | |
| Tomato | 1 Large, finely chopped | |
| Red bell pepper | 1⁄2 Large, finely chopped | |
| Yellow bell pepper | 1⁄2 Large, finely chopped | |
| Black olives | 1⁄2 Cup (8 tbs) (the salted kind) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Small | |
| Olive oil | 1 Tablespoon | |
| Pepper sauce | 1 Teaspoon | |
| Soy bean paste | 1 Teaspoon | |
| Salt | 1 Teaspoon (to taste) |
Nutrition Facts
Serving size
Calories 420 Calories from Fat 73
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 0.7 g3.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 761.1 mg31.7%
Total Carbohydrates 67 g22.5%
Dietary Fiber 15.7 g63%
Sugars 6.2 g
Protein 22 g44.3%
Vitamin A 21% Vitamin C 154.8%
Calcium 9.4% Iron 36.9%
*Based on a 2000 Calorie diet
Directions
1. In a bowl add the drained red beans, chopped tomato, red and yellow capsicums, onions, salted olives, green chillies, lemon juice and mix all the ingredients together.
2. Now add the olive oil, soybean sauce and pepper sauce and mix well.
3. Sprinkle little salt to taste.
SERVING
4. Mix everything and serve the red beans salad in a bowl or on a plate garnished with chopped cilantro.
Editors Review
Summer is the time for light, nutritious, colorful salads which require little or no cooking! This bean salad recipe gives you summer in a bowl! This cold salad is healthy, mildly spiced, vibrant and full of flavors, perfect to accompany your main or good enough to serve on its own. It’s easy to pack and makes for a wonderful picnic food.Chef
