Follow these steps for perfect results
Basil leaves
torn
Rajma (Large Kidney Beans)
soaked
Extra Virgin Olive Oil
Salt
to taste
Pepper
to taste
Rosemary
Lemon juice
Feta Cheese
crumbled
Dried oregano
Soak kidney beans in water for 8 hours.
Pressure cook soaked kidney beans with water for 5 whistles.
Release pressure naturally and drain the water.
Add lemon juice, olive oil, salt, pepper, rosemary, and oregano to the cooked kidney beans and toss well.
Add torn basil leaves.
Sprinkle with crumbled feta cheese.
Serve immediately or chilled.
Expert advice for the best results
For a spicier salad, add a pinch of red pepper flakes to the vinaigrette.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Use fresh, high-quality feta cheese for the best flavor.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a shallow bowl, garnished with extra basil and a drizzle of olive oil.
Serve as a side dish with grilled meats or vegetables.
Serve as a light lunch with pita bread and hummus.
Crisp and refreshing to complement the salad's flavors.
Light and refreshing.
Discover the story behind this recipe
Commonly found in Mediterranean cuisine, emphasizing fresh ingredients and simple preparations.
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