The kidney bean salad

3 servings
10 min
Very Easy


Number of serving: 3
1 1/2 cups of kidney beans, presoaked overnight

1 cup carrots

2 cups green cabbage

2 cups green peppers

1 teaspoon curry powder

1 teaspoon olive oil

4 leaves of sage

Handful of mint leaves

Salt, per taste


  • Drain the kidney beans. Chop your veggies fairly small.
  • Mix in with the kidney beans. Add the salt, curry powder, lime juice, sage and mint leaves, along with the oil.
  • Let it marinate for an hour or so before eating.


The Kidney Bean Salad, photo 1The Kidney Bean Salad, photo 2The Kidney Bean Salad, photo 3

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