Kidney beans salad is made with cooked kidney beans or rajma, few salad veggies, and avocado. Lemon juice and olive oil are used as dressing for this salad.
I have used extra virgin Olive oil to make this salad. You can use Coconut oil or ghee as well instead of olive oil. I don’t use olive oil for cooking as it has a very low smoking point and use it only for making salads and pesto.
Kidney beans, also called as Rajma, is a staple in North India and I love Rajma Chawal so much. Apart from traditional recipes, I also make salads and soups with these beans.
Kidney beans have high protein content and a good source of protein for vegetarians and vegans. These also contain a good amount of Iron, Manganese, and Potassium. As I said in my previous posts, it’s always good to include different beans and grains for overall health and wellness.
You should soak any beans for at least 8 hours so that phytic acid content is reduced. This will also help in digestion and nutrient assimilation.
I find bean salads as a simple and healthy way to include different kinds of beans and lentils in our daily diet. I have a similar salad recipe with lobia or cowpeas here.
In this recipe, I have used only onions and tomatoes. Cucumbers or colored capsicums are also a good addition. This salad also has Avocado. Avocado is rich in mono-saturated fatty acids which is good for heart health. It grows only in few parts of India and usually called as “Butter fruit” or “Makkan-phal”. You can safely skip avocado if you don’t have them. If you wish, you can add boiled or roasted potatoes as well to make it a complete meal by itself.
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