Mexican Kidney Bean Salad Recipe

Recipe By Tarla Dalal

A yummy salad with an interesting assortment of ingredients, which offer a mix-and-match of multiple textures and flavours. The succulence of cooked kidney beans, the juiciness of tomatoes, the crunch of onions and spring onions, all come together to delight your palate. A pungent, lemony dressing adds to the flavour of this lovely mexican kidney bean salad, making it a truly memorable treat.

4.1
28 Rating -
Rate
Vegdiet
10minstotal
10m.total
Mexican Kidney Bean Salad
plan
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ingredients serve

Ingredients for Mexican Kidney Bean Salad Recipe

  • 0.38 cup Boiled rajma
  • 0.13 cup Deseeded tomato cubes
  • 0.13 cup Thinly sliced onions
  • 0.06 cup Chopped spring onion greens
  • 3/4 tablespoon Olive oil
  • 1/4 tablespoon Finely chopped garlic
  • 1/4 tablespoon Lemon juice
Nutrition
value
281
calories per serving
11 g Fat12 g Protein32 g Carbs11 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    12g
  • Carbs
    32g
  • Fiber
    11g

MacroNutrients

  • Carbs
    32g
  • Protein
    12g
  • Fiber
    11g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    89mg
  • Iron
    4mg
  • Vitamin A
    176mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    205mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    98mg
  • Manganese
    < 1mg
  • Phosphorus
    236mg
  • Selenium
    11mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Tarla Dalal