Red Kidney Bean & Avocado Salad

This a very tasty salad.

The pre cooked Red Kidney Bean is tempered lightly for flavours in the South Indian ‘Sundal’ style. This is then mixed with Avocado. I like some crunch in my salads. In this I added raw onions. We, indians like raw onions….Their taste definitely takes the dish a level up. The velvety-buttery bite of the avocados  & beans is cut by the crunch of onions. These li’l fellas make their presence felt.

Use ingredients as per your taste. Enjoy this lovely salad.

red bean avacado salad

Preparation time : 5 min
Cooking time : 5 min
Serve With : By itself
Serves : 1

What :

  •       1 cup Red Kidney Beans, cooked
  •       1 Avocado
  •       1 small Onion
  •       Splash of Lemon Juice
  •       2 tsp Za’tar (optional)

to temper…..

  •       1 tsp Mustard Seeds
  •       1 tsp Cumin Seeds
  •       2 tbsp Shredded Coconut
  •       Salt
  •       2 tsp Oil

How :

                   Heat oil in pan. Once hot, add the mustard seeds, cumin seeds and when they crackle add the Kidney Beans , pinch of salt and saute well. To this add the shredded coconut, stir fry for 1-2 minutes and take it into a separate bowl.

                   Roughly chop the avocado and onions. Using hands roughly separate the onions. Now put these onions and avocados into the beans and mix well. Add a splash of lime juice, za’tar and mix well.

                   Check and adjust the taste as required.

Tips & Notes :

**          Hing or Asafoetida can also be used while tempering. This enhances the flavour.

**          Red kidney beans can be  replaced with any other beans or chickpeas.

**          Even sprouted beans can be used for a healthier dish.


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