Tuesday, June 22, 2010

Kidney Bean Salad

I am quite punctual about having protein supplement in everyday food and being vegetarian, lentils and beans are main options. Had it be India, dal-bhat-shak-rotli would be routine Gujarati food, at least in weekdays. But here, none of us is much fond of having dal everyday and hence I have to look for healthy but tasty alternatives. So I keep on experimenting with such salads which are high in nutrition yet tasty and would perfectly work as a side dish.

Serves 2
Preparation Time: 10 Minute + soaking time
Cooking Time: NIL + Refrigeration Time

½ cup of kidney beans
¼ cup of corn kernel
¼ cup green pepper
1 small onion
Croutons or toasted soy nuts (optional)

For Dressing,
2 tbsp sour cream
1 tbsp red pepper sweet salsa
1 tbsp olive oil
Salt and Pepper

1. Soak kidney beans in warm water for about 6-8 hours and pressure cook them
2. Cook corn kernel – steam or boil
3. Cut onion and pepper in small pieces
4. Mix above all ingredients
5. In another bowl, whisk together sour cream, salsa, olive oil and rosemary
6. Pour dressing to beans mixture
7. Season with salt and pepper
8. Refrigerate the salad, when ready to serve, add croutons or soy nut for crunchy taste

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