Pressure Cooker Kidney Bean Salad Recipe You Gonna Love
Simple, protein-packed Kidney Bean Salad with lemon and parsley. Filled with texture & bright, fresh, zesty flavours, and perfect for a healthy, light lunch or tasty side!
Ingredients
Main ingredients
- 1½ cups kidney beans drained and rinsed (about one good 15oz can or 400g)
- 1½ cups chickpeas drained and rinsed (same sizing as the beans)
- 1 medium cucumber diced nice and fresh to add crunch
- ½ medium sweet white or red onion finely chopped to keep bite-size
- 1 cup flat leaf parsley or cilantro chopped or torn - bright green and fresh
- 5 tablespoons fresh lemon juice from usually 1 big juicy lemon or 1½ smaller ones
- 3 tablespoons extra virgin olive oil or aquafaba if you’re skipping oil
- 2 small garlic cloves minced really fine or grated for that punch
- 1 to 2 teaspoons white or cane sugar or a drop of maple syrup or agave for that tiny sweet hint
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
Instructions
- Make sure your kidney beans and chickpeas are drained and rinsed well.
- Toss your beans and chickpeas into a large bowl.
- Add in the diced cucumber and finely chopped onion.
- Sprinkle in your fresh parsley or cilantro.
- In a small bowl, whisk together the lemon juice, olive oil or aquafaba, minced garlic, sugar, and salt.
- Pour the dressing over the salad and toss everything gently to combine.
- Let the salad sit for at least 10 minutes before serving.
Notes
For a thicker, creamier, sharper dressing, you can cut away the peel and pith on the lemon with a sharp knife and add it to a blender along with the other dressing ingredients, then blend until smooth. Add a few drops of water to thin as necessary.