Vegan Kidney Beans Salad

A healthy breakfast, and between meal snack. Vegan complete 1 pot meal. Nutritious for children and adults. kidney beans can be boiled and kept in refrigerator.

High on fibre  and protein. Colourful and healthy snack.

Easy to make

Preparation time. 20 min
Serving for 2

Ingredients

1. Kidney beans 2 cups
2. Carrot 1 small
3. Spring onion 1 half cup
4. Tomato 1 half cup
5. American cucumber. half cup
6. Beet root half cup
7. Apple cidar vinegar 2 teaspoon
8. Honey 2 teaspoons
9. Black pepper 2 teaspoon
10. Rock salt 2 teaspoon
11. Olive oil half cup
12. Chilli flakes
13. Garlic 3

Method 

• Soak kidney beans overnight. Boil till fully cooked.
• Finely Chop Onion , tomatoes, carrot, beetroot and cucumber
• In a bowl mix kidney beans, onion, tomato, beet oot, carrot, cucumber

Dressing

Whiff Olive oil , salt, black pepper, honey,apple cidar vinegar and grated garlic till emulsified.

Add the dressing to the kidney beans and vegetables bowl.Cover with lid and shake the bowl. Serve immediately You may keep in refrigerator eat later as well.