A whole food, plant-based (WFPB) kidney bean salad is a flavorful and nutrient-dense dish that perfectly aligns with a healthy lifestyle. Made with boiled kidney beans, diced cucumbers, tomatoes, red onions, and bell peppers, it offers a refreshing mix of textures and flavors. Fresh herbs like cilantro or parsley enhance its taste, while a simple WFPB dressing of lemon juice, balsamic vinegar, and a touch of mustard adds zest without any processed oils. This salad is not only satisfying but also packed with essential nutrients. Kidney beans are an excellent source of plant-based protein and fiber, which promote satiety, improve digestion, and support gut health. They have a low glycemic index, making them beneficial for blood sugar control, and they are rich in iron, magnesium, and antioxidants that support heart health. Including this oil-free, wholesome kidney bean salad in your diet is a delicious way to enjoy plant-based nutrition while staying full and energized.

Ingredients
1/2 cup kidney beans (rajma, sivappu karamani)
1 onion, chopped fine
1/2 green bell pepper, chopped
1 tsp red chilli powder
2 tbsp coriander leaves, chopped
1 tsp lime juice
Unrefined salt to taste
Method
Soak the kidney beans overnight
Drain the water and transfer to a pressure cooker
Add enough water to immerse the kidney beans
Add salt
Close the lid and cook for 3 whistles (put the flame on medium after the first whistle)
Remove from flame and let the pressure release on it’s own
Once done, open the lid and drain any water (reserve this stock for other dishes)
Transfer to a bowl
Add onion, bell pepper, red chilli powder and coriander leaves
Add lime juice and mix well
Serve
Enjoy!