Salad is an all-time favorite especially when it's summer. It is the ideal go-to dish when you want to have all the good things in your diet while keeping it light on your stomach. So, while, summer is still there, we have got you a delicious, nutritious, and high-on fiber Kidney Bean Salad that is easy to make and is an ideal sider on your lunch or brunch table.
Once, we get started with the ingredients, the salad will be ready in no time. So, without further ado, let’s get started.
1 ½ cups of kidney beans by Pride of India, rinsed and drained
1 ½ cups chickpeas by Pride of India, rinsed and drained
1 medium, cucumber, diced
½ medium sweet white or red onion, finely chopped
1 cup flat-leaf parsley, chopped or torn
5 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 tsp minced garlic by Pride of India
1 to 2 tsp sugar or a little maple syrup/honey
Now, let’s move on to the preparation part and your delicious Kidney bean salad will be ready in a jiffy.
Take the beans in a large salad bowl.
Add the chopped cucumber, onion, and parsley.
Whisk all the dressing ingredients together in a small bowl or put them in a jar and give them a good shake.
Add the sugar at last and to taste to bring a perfect balance of sweet and tangy.
Pour the dressing on the salad and toss.
Let the salad sit for 15 to 20 minutes before serving.Enjoy this salad on your weekend brunch with some garlic bread to go with it or, you can try it on weekdays when running late for work and need a quick fix for your morning hunger.
Comments will be approved before showing up.
Thanksgiving Day arrives with the rustle of fallen leaves underfoot and a symphony of colors in the trees. Families and friends gather, their smiles mirroring the warmth of the hearth. As the meal begins, laughter and stories weave through the room, a testament to the bonds of kinship. It's a day of gratitude, a feast for the senses, and a reminder that in the company of loved ones, we find the true meaning of Thanksgiving.