Kidney Bean Salad Recipe

Name: Kidney Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole red chilies; 1 tablespoon shallot, chopped; 1 tablespoon garlic, crushed; 1 teaspoon ginger, chopped; 1 teaspoon lemongrass, finely sliced; salt; 2 tablespoons olive oil; 1 cup canned kidney beans; 2 eggs, boiled and finely chopped; 1 tablespoon lemon juice; 1 lettuce; 1 Chinese cabbage; 2 tablespoons coriander leaves, chopped; 1 tablespoon fresh mint leaves, chopped; 1 cucumber, sliced

Servings: persons

3 whole red chilies
1 tablespoon shallot, chopped
1 tablespoon garlic, crushed
1 teaspoon ginger, chopped
1 teaspoon lemongrass, finely sliced
salt
2 tablespoons olive oil
1 cup canned kidney beans
2 eggs, boiled and finely chopped
1 tablespoon lemon juice
1 lettuce
1 Chinese cabbage
2 tablespoons coriander leaves, chopped
1 tablespoon fresh mint leaves, chopped
1 cucumber, sliced

1
Pound together the chillies, shallots, ginger, garlic, lemon grass and salt.
2
Saute in oil.
3
Add kidney beans and stir-cook.
4
Remove from heat.
5
Add lemon juice and mix well.
6
Allow to cool.
7
Add chopped eggs and serve the kidney bean salad on a bed of lettuce and cabbage leaves.
8
Garnish with corriander, mint and cucumber and serve.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 whole red chilies, 1 tablespoon shallot, chopped, 1 tablespoon garlic, crushed, 1 teaspoon ginger, chopped, and more.

Yes, Kidney Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kidney Bean Salad

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