KIDNEY BEAN SALAD WITH CHILI AND CORIANDER

Kidney Bean Salad With Chili and Coriander image

Provided by Moira Hodgson

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 pound kidney beans
1/2 teaspoon cumin
2 cloves garlic, chopped
1 green chili, finely chopped
1 medium onion, chopped
2 bay leaves
Coarse salt and freshly ground pepper to taste
2 pounds Italian plum tomatoes, peeled, seeded and chopped
1 small red onion, finely chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon fresh oregano
1/2 to 3/4 cup extra-virgin olive oil
1 lime
1 teaspoon Balsamic vinegar
2 tablespoons fresh coriander, chopped

Steps:

Place the beans in a large saucepan and pour in enough water to cover them. Bring to boil, drain and add fresh water to cover. Add the cumin, garlic, chili, onion, bay leafs, salt and pepper. Simmer gently, covered, for about one hour, or until cooked (add more water if the beans start to get too dry).
In a large serving bowl combine the tomatoes, onion, jalapeno pepper and oregano. Drain the beans, add them to the tomatoes and toss.
Mix the olive oil with the juice of the lime (adding the juice to taste) and the vinegar. Season with salt and pepper and add to the beans. Toss thoroughly.
Just before serving, add the coriander and mix well.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 15 grams, Carbohydrate 43 grams, Fat 18 grams, Fiber 17 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 531 milligrams, Sugar 6 grams