Kidney Bean Salad, Mexican Kidney Bean Salad
by Tarla Dalal
Added to 213 cookbooks
This recipe has been viewed 39075 times
A yummy salad with an interesting assortment of ingredients, which offer a mix-and-match of multiple textures and flavours. The succulence of cooked kidney beans, the juiciness of tomatoes, the crunch of onions and spring onions, all come together to delight your palate.
A pungent, lemony dressing adds to the flavour of this lovely Mexican Kidney Bean Salad, making it a truly memorable treat.
- Combine all the ingredients in a deep bowl and mix well.
- Just before serving, add the dressing and toss well.
- Serve immediately.
Nutrient values per serving
|Vitamin A||165.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||9.6 mg|
|Folic Acid||5.5 mcg|
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