Kidney Bean Salad
Kidney Bean Salad
Excellent salad if you like kidney beans, after I mixed I taste tested, perfect. When chilled, it is excellent. If one does not like that much cilantro, just cut back on that. To make this vegetarian/vegan simply leave out the cheese. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
For the Salad
- 1 can red Kidney beans, drained, rinsed, or 1½ cups you cooked, Shortcut.
- 1 can corn, drained, or 1½ cups fresh cooked or frozen
- ½ cucumber, diced, if small cucumber, use all of it
- 1 cup cilantro, chopped
- 2-3 spring onions, sliced, white and green
- ¾ cup Feta cheese, crumbled
For the Dressing
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1-2 teaspoons ground cumin
- ½ teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Add all the salad ingredients to a large mixing bowl and toss together.
- In a small bowl, add the dressing ingredients and whisk, taste and adjust as needed.
- Pour dressing over the salad and toss to coat. Place in the fridge for a few hours, serve as a side dish. This can be stored in the fridge for up to 5 days. (I chose to add the Feta cheese after this is chilled, that is why you do not see it in this.)
Notes
Shortcut: Kidney Beans (Pressure Cooker).
Variants: 1. Add halved cherry tomatoes. 2. Use black beans in place of red kidney beans. 3. For vegetarian or vegan, omit the cheese.
I made this on 12 June 2018, using beans cooked from dry, and fresh cooked corn as well. Delicious but when chilled, it is excellent.