Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe
A crunchy salad with high protein rich kidney beans paired with some salty feta cheese and fresh basil leaves that is tossed in a tangy dressing.
Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe is a high protein rich salad that is a must to be added into your everyday diet. The softly cooked kidney beans works perfectly with soft and salty feta cheese. The overall salad is then paired rightly with some fresh basil leaves. The tangy lemon vinaigrette dressing ties the whole salad up.
Kidney beans are rich in antioxidants and also help in providing a good protein. Crumbled feta is a key supply of vitamins and minerals. Therefore these two ingredients will help you obtain a balanced diet for your meal.
If you are looking for more salad recipes, here are a few more
- 1 cup Feta Cheese , crumbled
- 6 sprig Basil leaves , torn
- 1 cup Rajma (Large Kidney Beans) , Soaked in water for 8 hours For the dressing
- 1 Lemon juice
- 4 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Rosemary
- 1 teaspoon Dried oregano
- Salt and Pepper , to taste
How to make Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe
To begin making the Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe, pressure cook the soaked in kidney beans with water and cook for 5 whistle.
Release the pressure naturally and drain the water. Add all the lemon dressing and toss it well.
Add torn basil leaves and sprinkle with crumbled feta and serve.