A simple and healthy red kidney beans salad recipe that is vegan and gluten-free
red kidney beans salad recipe, Under 30 minutes recipes
salt to taste
Water to cook beans
Soak kidney beans or rajma for 8 hours or over-night.
Wash the soaked beans twice and cook it with 1 cup of fresh water in a pressure cooker for 4 - 5 whistles. Add little salt while cooking beans. Beans should not be mushy as we are making the salad.
While beans are cooking, finely chop tomatoes, onion, coriander leaves, and green chili. Grate the garlic pod and keep it aside.
Take a mixing bowl and add finely chopped tomatoes, onions, coriander leaves, green chilis, olive oil, lemon juice, grated garlic, and salt. Mix everything well.
Drain water from cooked beans and add beans, chopped walnuts to the above mixture.
Mix everything well.
Add chopped Avocado and stir in. The salad is ready to serve! Add avocados just before serving.
¾ cup unsoaked or dry Kidney beans yield roughly 2 cups of soaked beans and the same amount of cooked beans.