KIDNEY BEAN AND CILANTRO SALAD WITH DIJON VINAIGRETTE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Kidney Bean and Cilantro Salad with Dijon Vinaigrette image

How to make Kidney Bean and Cilantro Salad with Dijon Vinaigrette

Provided by @MakeItYours

Number Of Ingredients 11

1 15-oz. can kidney beans, drained and rinsed
1/2 English cucumbers, chopped
1 Medium-sized heirloom tomato, chopped
1 bunch fresh cilantro leaves, stems removed and chopped (about 1 1/4 cup)
1/2 Medium-sized red onion, chopped (about 1 cup)
1 large lime or lemon, juice of
3 tbsp extra virgin olive oil
1 tsp Dijon mustard
1/2 tsp fresh garlic paste, or finely chopped garlic
1 tsp sumac
Salt and pepper, to taste

Steps:

  • In a medium sized bowl, combine the kidney beans with the chopped vegetables and cilantro.
  • To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac, salt and pepper.
  • Pour the vinaigrette over the salad and combine well with a large spoon. Add a dash of salt and pepper if you need to.
  • Cover and let sit in the fridge for half hour to an hour before serving.

There are no comments yet!