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Kidney Bean Salad

Prep Time5 minutes
Fridge time30 minutes
Course: Salad
Cuisine: Mediterranean
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.