Kidney Bean Salad With Chili and Coriander Recipe

Name: Kidney Bean Salad With Chili and Coriander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound kidney beans; 1/2 teaspoon cumin; 2 cloves garlic, chopped; 1 green chili, finely chopped; 1 medium onion, chopped; 2 bay leaves; Coarse salt and freshly ground pepper to taste; 2 pounds Italian plum tomatoes, peeled, seeded and chopped; 1 small red onion, finely chopped; 1 jalapeno pepper, seeded and chopped; 1 teaspoon fresh oregano; 1/2 to 3/4 cup extra-virgin olive oil; 1 lime; 1 teaspoon Balsamic vinegar; 2 tablespoons fresh coriander, chopped

Servings: persons

1 pound kidney beans
1/2 teaspoon cumin
2 cloves garlic, chopped
1 green chili, finely chopped
1 medium onion, chopped
2 bay leaves
Coarse salt and freshly ground pepper to taste
2 pounds Italian plum tomatoes, peeled, seeded and chopped
1 small red onion, finely chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon fresh oregano
1/2 to 3/4 cup extra-virgin olive oil
1 lime
1 teaspoon Balsamic vinegar
2 tablespoons fresh coriander, chopped

1
Place the beans in a large saucepan and pour in enough water to cover them.
2
Bring to boil, drain and add fresh water to cover.
3
Add the cumin, garlic, chili, onion, bay leafs, salt and pepper.
4
Simmer gently, covered, for about one hour, or until cooked (add more water if the beans start to get too dry).
5
In a large serving bowl combine the tomatoes, onion, jalapeno pepper and oregano.
6
Drain the beans, add them to the tomatoes and toss.
7
Mix the olive oil with the juice of the lime (adding the juice to taste) and the vinegar.
8
Season with salt and pepper and add to the beans.
9
Toss thoroughly.
10
Just before serving, add the coriander and mix well.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 pound kidney beans, 1/2 teaspoon cumin, 2 cloves garlic, chopped, 1 green chili, finely chopped, and more.

Yes, Kidney Bean Salad With Chili and Coriander falls under the Soups & Stews 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.

That's it — enjoy your meal!

Kidney Bean Salad With Chili and Coriander

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions