Made with AI
Rajma Salad
20 min 192 kcal per serving Easy
Ingredients
4 Servings
- kidney beans2 cups
- cucumber1 whole
- bell pepper1 whole
- red onion1 small
- lemon1 whole
- olive oil2 tablespoons
- saltto taste N/A
- black pepper1 teaspoon
- fresh coriander leaves2 tablespoons
Instructions
- 1
Rinse and drain the kidney beans thoroughly if using canned beans. If using dried beans, soak them overnight and cook until tender.
- 2
Chop the cucumber, bell pepper, and red onion into small, bite-sized pieces.
- 3
In a large mixing bowl, combine the kidney beans, chopped cucumber, bell pepper, and red onion.
- 4
Squeeze the juice of the lemon over the salad mixture.
- 5
Drizzle the olive oil over the salad and add salt and black pepper to taste.
- 6
Toss the salad gently to ensure all ingredients are well mixed and coated with the dressing.
- 7
Garnish with fresh coriander leaves before serving.
- 8
Serve the salad chilled or at room temperature as a refreshing side dish or light meal.
