0 from 6 votes
Kidney Bean Salad with Vinaigrette Dressing
Kidney beans makes a nourishing salad which can be served with all kinds of other dishes. Feel free to double the vinaigrette if you prefer more dressing and your salad juicy.
Prep Time
15 mins
Total Time
15 mins
Servings: 4 servings
Calories: 260 kcal
Course:
Salad
Cuisine:
French
Ingredients
For the salad:
- 1 cucumber diced
- 2 tomato diced
- ½ medium onion
- 3 cups Kidney Beans = 200 grams or 1 cup dry raw
For the Vinaigrette Dressing:
- 1 Tablespoon Dijon mustard
- ½ Teaspoon salt
- ¼ Teaspoon Black Pepper Ground
- 1 Tablespoon white wine vinegar
- 2 Tablespoon oil
Instructions
- Prepare your veggies. Peel your cucumber if necessary (some cucumber types have a bitter flavor) and cut into dice- like size. Do the same with your clean tomato. Peel and cut your onion small too. Place all the ingredients into a bowl.
- Kidney beans should be soaked previously for 10-12 hours and then cooked for 3-4 whistles in the pressure cooker. Strain from water and let cool. Mix into the vegetables.
- Prepare the dressing by mixing the mustard paste with the salt, pepper and vinegar first. Then add the oil and mix it well. I like to use a shaker to blend the ingredients well together. You can double the vinaigrette dressing too if you want a more juicy salad.
- Pour the vinaigrette over the mixed salad and serve cold.
Cup of Yum
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
36g
(12%)
Protein
13g
(26%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
341mg
(14%)
Potassium
803mg
(23%)
Fiber
11g
(44%)
Sugar
4g
(8%)
Vitamin A
565IU
(11%)
Vitamin C
13.4mg
(15%)
Calcium
57mg
(6%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 341mg | 14% |
| Potassium | 803mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 57mg | 6% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.