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Kidney Bean Salad

A healthy, simple and delicious salad, goes well with rice or potatoes, can be had on it’s own or can be used as a side to just about any dish.
Print Recipe
Servings: 4 people
Ingredients Method

Ingredients
  

  • 3 cups kidney beans/rajma cooked
  • 1/2 cup sweet corn
  • 1 tomato chopped
  • 1 small onion finely chopped
  • 1 small capsicum chopped
  • 1-2 green chillis finely chopped
  • 2 tbsp olive oil
  • 1/4 tsp garlic paste
  • 1/2 tsp cumin seeds
  • juice of 1 lemon
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper

Method
 

  1. Heat the oil in a pan, add the cumin seeds and allow them to splutter. Next add the garlic paste, followed by all the other ingredients except for the lemon juice. Mix everything together well, turn the heat down to low and allow to warm through and cook for about 3-5 minutes. Do not over-cook as you want some crunch in the salad. Turn off the heat, squeeze in the lemon and adjust seasoning to your taste. Can be served warm or at room temperature.
    Enjoy!