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Kidney Bean and Vegetable Salad with Spicy Cumin and Lime Vinaigrette

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Kidney Bean and Vegetable Salad with Spicy Cumin and Lime Vinaigrette
Jody Hoy
This easy whole foods kidney bean and vegetable salad recipe can be made with canned beans if you are in a hurry, and includes crunchy blanched vegetables for extra texture and nutrition. The salad benefits from 30 minutes or more of marinating so the flavors can blend together.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Serves 4

Ingredients:

  • 2 cups cooked kidney beans
  • ½ small red onion, sliced very thin
  • 1 rib celery, sliced
  • 2 cups bite size cauliflower florets
  • 1 carrot, sliced into ¼” rounds
  • 1 tablespoon lime juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • 1 pinch of cayenne
  • Sea salt
  • 1 tablespoon chopped fresh parsley or cilantro

Preparation:

In a mixing bowl, combine the beans, onion and celery.
Bring a pot of water to a boil; add the cauliflower and carrots and cook 2 minutes.
Drain the vegetables and rinse them with cold water. Drain well and add to the beans.
Whisk together the lime juice, olive oil, cumin, cayenne and a generous pinch of sea salt. Add the vinaigrette to the beans along with the parsley, stir well and adjust seasoning if needed.
Serve chilled or at room temperature.
Serves 4
Copyright 2010 by Jen Hoy
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