Kidney Bean Salad
Servings: 4 people
Equipment
- 1 Salad Bowl
- 1 samll mixing bowl
Ingredients
Salad
- 1 400g Kidney beans drained and rinsed
- 1 100g Cucumbers chopped
- 1 medium Tomato chopped
- 1 brunch Cilantro chopped
- 1 med Onion - Red Chopped
Dijon Vinaigrette
- 1 large Lime juiced
- 45 ml Extra Virgin Olive Oil
- 5 grams Dijon Mustard
- 3 grams Garlic crushed
- 5 grams Sumac
- 1 Salt and Pepper to taste
Instructions
- Combine the Kidney beans with the vegetables and ciliantro in the salad bowl.
- In your small mixing bowl, whisk together the lime juice, mustard, garlic, and sumac.
- Pour the vinaigrette over the salad and combine well with a large spoon.
- Add dash of Salt and Pepper to taste.
- Cover and let sit in the fridge for 30 - 60 minutes before serving.
