Summer Fresh Kidney Bean Salad

Salad is an all-time favorite especially when it's summer. It is the ideal go-to dish when you want to have all the good things in your diet while keeping it light on your stomach. So, while, summer is still there, we have got you a delicious, nutritious, and high-on fiber Kidney Bean Salad that is easy to make and is an ideal sider on your lunch or brunch table.

Once, we get started with the ingredients, the salad will be ready in no time. So, without further ado, let’s get started.

Ingredients:

1 ½ cups of kidney beans by Pride of India, rinsed and drained

1 ½ cups chickpeas by Pride of India, rinsed and drained

1 medium, cucumber, diced

½ medium sweet white or red onion, finely chopped

1 cup flat-leaf parsley, chopped or torn

For Dressing:

5 tbsp freshly squeezed lemon juice

3 tbsp extra virgin olive oil

1 tsp minced garlic by Pride of India

1 to 2 tsp sugar or a little maple syrup/honey

Now, let’s move on to the preparation part and your delicious Kidney bean salad will be ready in a jiffy.

Preparation:

Take the beans in a large salad bowl.

Add the chopped cucumber, onion, and parsley.

Whisk all the dressing ingredients together in a small bowl or put them in a jar and give them a good shake.

Add the sugar at last and to taste to bring a perfect balance of sweet and tangy.

Pour the dressing on the salad and toss.

Let the salad sit for 15 to 20 minutes before serving.

Enjoy this salad on your weekend brunch with some garlic bread to go with it or, you can try it on weekdays when running late for work and need a quick fix for your morning hunger.