Name: Spicy Indian Kidney Bean Salad with Cucumber, Tomato & Cilantro
Cook time: 18 min
Total time: 18 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ English cucumbers; 3 jalapeño peppers; 3 (398 ml) cans kidney beans; 3 limes; 2 shallots; 3 tomatoes; cumin, ground; extra virgin olive oil; garam masala; pure maple syrup; salt; sesame seeds

Spicy Indian Kidney Bean Salad with Cucumber, Tomato & CilantroSpicy Indian Kidney Bean Salad with Cucumber, Tomato & Cilantro — a 18-minute snack recipe with 13 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ English cucumbers

3 jalapeño peppers

3 (398 ml) cans kidney beans

3 limes

2 shallots

3 tomatoes

cumin, ground

extra virgin olive oil

garam masala

pure maple syrup

salt

sesame seeds

Instructions

Wash and dry the fresh produce.

Drain and rinse beans; set aside to drain further.

Juice limes into a large bowl.

Peel and mince shallots. Add to the bowl with the lime juice along with oil, maple syrup, sesame seeds, and spices. Whisk to combine the dressing.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl with the dressing. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Trim and small dice cucumbers. Add to the bowl.

Small dice tomatoes. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl along with the beans. Stir to combine the salad.

To serve, divide bean salad between bowls and enjoy!

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