cup red kidney beans
cups lettuce (chopped)
cup carrots (cubed)
cup baby tomatoes
cup cucumber (cubed)
For Salad dressing:
tsp powdered mustard
tbsp red chilli flakes
cup olive oil (to drizzle)
Salt to taste
Bean Salad is a classic lunch recipe that works as a perfect side dish.
Soak the red kidney beans for 30 minutes to soften and swell. Pressure cook beans for 10 minutes until cooked. Drain the cooked beans and leave it to cool down.
Combine the mustard, vinegar, sugar, red chilli flakes and salt to make a smooth paste. While mixing the paste continuously, drizzle in the olive oil to make a thick emulsion.
Mix the cooked kidney beans along with chopped lettuce, cubed carrots, cubed cucumber and tomatoes in a mixing bowl.
Prior to serving, pour the thick emulsion on the vegetables in the mixing bowl, toss well and combine.
Salads are delectable and nutritious when fresh, crunchy vegetables are used in its preparation; try to combine all the ingredients just prior to serving in order to maintain the freshness of mixed salads. Salads may be served at room temperature or slightly chilled.