What2Eat
Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe
ContinentalStarterHigh Protein

Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe

A high protein Continental recipe with feta cheese - crumbled, sprig basil leaves - torn, rajma (large kidney beans) - soaked in water for 8 hours. Ready in 35 min, serves 4.

Curated byLucas Dubois🇫🇷

Calories
480kcal
Estimated Cost
200-350
Carbs60g
Protein24g
Fats16g
Servings Scaler
4

Instructions

5 steps
  1. 1

    To begin making the Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe, pressure cook the soaked in kidney beans with water and cook for 5 whistle

    feta cheese - crumbled(1 cup)sprig basil leaves - torn(6)rajma (large kidney beans) - soaked in water for 8 hours(1 cup)lemon juice(1)
  2. 2

    Release the pressure naturally and drain the water

    rajma (large kidney beans) - soaked in water for 8 hours(1 cup)
  3. 3

    Add all the lemon dressing and toss it well

    lemon juice(1)
  4. 4

    Add torn basil leaves and sprinkle with crumbled feta and serve

    feta cheese - crumbled(1 cup)sprig basil leaves - torn(6)
  5. 5

    Serve the Kidney Beans, Crumbled Feta, and Basil Salad with Lemon Vinaigrette along with some pita bread and hummus to make a complete meal

    feta cheese - crumbled(1 cup)sprig basil leaves - torn(6)rajma (large kidney beans) - soaked in water for 8 hours(1 cup)lemon juice(1)

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