This salad provides an excellent plant-based source of protein. Enjoy this refreshing salad cold, on a hot summery day!
PS: I love the vinaigrette, it is simple yet so delicious and the mustard just adds an additional tanginess which goes perfectly with the crunch of the veggies.
Ingredients
FOR THE SALAD
1 cup cooked kidney beans
1 medium cucumber, chopped
1 medium tomato, chopped
1 bunch fresh coriander, stems removed, chopped
1 onion, chopped (about 1 cup)
FOR THE DIJON VINAIGRETTE
1 large lime or lemon, juice of
3 tbsp olive oil
1 tsp Dijon mustard (I tried using regular mustard once, and it tasted equally great)
½ tsp fresh garlic paste, or finely chopped garlic
1 tsp sumac or chilly flakes
Salt and pepper, to taste
Directions:
- In a medium-sized bowl, combine the kidney beans with the chopped vegetables and coriander.
- To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac, 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.