Kidney Bean Salad with a Lime Vinaigrette

This is a simple but nutritious salad which ticks all the boxes. Kidney beans pair really well with hummus and this simple salad is delicious, filling and easy to make. Boiled eggs are optional for vegetarian / vegan. The dressing needs to be quite punchy so up the lime if needed and you could add a kick of chilli if you like it too. Of course you could use any beans you like in this or lentils if you prefer.

Serves 2

1 tin kidney beans drained and rinsed and heated gently (optional)

Lime Vinaigrette made from the juice of a lime mixed with 1/2 tsp of sugar or honey, 2tbsp olive oil and 1tbsp fresh coriander chopped.

Natural Yogurt dressing made from 1tbsp natural yogurt, 1tbsp chopped coriander and 1tsp lime zest.

2 eggs boiled

Hummus and pittas or toasts to serve

Add the kidney beans to a bowl with the dressing and toss well to combine. If possible leave for 10 minutes or so to develop the flavour.

Add to your serving plate with leaves, boiled eggs and hummus. Dollop over the natural yogurt dressing and serve.

Hummus
1 can of chickpeas - reserve the liquid
1/3 to half liquid from can of chickpeas
3 tablespoons lemon juice
2 tablespoons Tahini
2 cloves garlic, crushed
1/2 teaspoon salt

1tsp sesame oil
Optional - 1 large red pepper from jar of roasted peppers (Optional)

Combine everything in a blender except the liquid

Add 1/3 of the liquid and blend well - add further liquid if needed depending on how you like it.

Season well according to taste. If you wish, add some more lemon juice depending on your preference.