Wednesday, July 7, 2010

Kidney Bean Salad – version II

I had little time to cook and also had to use leftover pasta. So I came up with this version of salad, which would be a great combo with pasta and also a healthy option. Moreover, day before yesterday we went to a local farm to pick vegetables and fruits. So I was really looking forward to use them

Serves 2
Preparation Time: 20 Minute + soaking time
Cooking Time: NIL + refrigeration time

½ cup of kidney beans
¼ cup chopped green pepper
¼ cup chopped yellow pepper
1 small cucumber
1 small onion
1 small tomato
1 carrot
5-6 florets of broccoli
3-4 leaves of iceberg lettuce

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

Freshly grated cheese for garnishing (Optional)

1. Soak kidney beans in warm water for about 6-8 hours and pressure-cook them
2. Steam broccoli and chop pepper, onion, tomato, cucumber, carrot, lettuce
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 and garnish with cheese

Yesterday we had this salad with pasta and garlic bread – a great combination. Also, farm picked veggies could bring so much freshness to taste.

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