Name: Curried Kidney Beans, Carrots and Cucumber Salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Cuisine: American
Ingredients: 1 Kidney Beans, one 16oz can of kidney beans, rinsed; 1 Cucumber; 1 Cup Cherry Tomatoes, cut in half or leave whole if small ones; 3-4 Carrots, small sliced; 2 tbsp Lemon, lemon juice; 1 tsp Curry Powder; 1 Shallot Onions; 2 tbsp Olive Oil; 2 Garlic; 1/4 tsp Cayenne Pepper; Salt and Black Pepper, per taste; 2 tbsp Sour Cream, optional; Pita Bread, or corn chips for serving; 1 tsp Stone ground mustard

Curry Beans, Carrots and Cucumber Salad is great pack-for-lunch salad. With filling, spicy and flavorful curried beans and crunchy vegetables, this salad is my best option when packing lunch for office at-night in hurry. Not only does it save me from eating out, but also helps me get a good serving vegetables.

Today, I made this salad with cucumber, cherry tomatoes, carrot and shallots.

Curried Kidney Beans, Carrots and Cucumber Salad

Curried Kidney Beans, Carrots and Cucumber Salad

You can use any crunchy and raw vegetables per your liking. I often mix-n-match - cucumber, red radish, carrots, fava beans, turnips, cherry tomatoes and sweet peppers. For curried beans, I rinsed canned beans and fried with few spices a night before. You can use fresh cooked beans, leftover beans from taco-night or even canned chickpeas, just saute'em with spices mentioned in ingredients list.

Curried Kidney Beans, Carrots and Cucumber Salad

Make it your own and enjoy a healthy salad with spicy curry beans.