Name: Curry Spice Kidney Beans Salad with Peas and Cauliflower
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g kidney beans; 150 g peas; 200 g cauliflower florets; 100 g mixed greens (such as spinach, arugula, and kale); 2 tbsp tahini; 1 tbsp curry powder; 1 tsp ground cumin; 1 tbsp olive oil; to taste Salt and pepper; for garnish Fresh mint leaves; for crunch Chopped cucumbers (optional); for additional flavor Sliced radishes (optional)

Jump to Recipe Print Recipe

Curry Spice Kidney Beans Salad with Peas and Cauliflower

No ratings yet

Dive into a bowl of vitality with our vibrant Curry Spice Kidney Beans Salad! This refreshing salad features a delightful mix of greens, sweet peas, and tender cauliflower, all dressed in a fragrant curry spice blend. To elevate this decadent dish, we top it with protein-packed kidney beans and finish it off with a touch of fresh mint and a drizzle of tahini for a creamy contrast. Feel free to get creative with the greens or even add your favorite seasonal vegetables for an extra flair!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: From the Episodes

Cuisine: Contemporary Vegetarian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g kidney beans
150 g peas
200 g cauliflower florets
100 g mixed greens (such as spinach, arugula, and kale)
2 tbsp tahini
1 tbsp curry powder
1 tsp ground cumin
1 tbsp olive oil
to taste Salt and pepper
for garnish Fresh mint leaves
for crunch Chopped cucumbers optional
for additional flavor Sliced radishes optional

Equipment

Large mixing bowl
Large saucepan
Chef's knife
Cutting board
Deep serving bowls

Method

Start by bringing a saucepan of water to a boil. Add the cauliflower florets and cook for about 3-5 minutes until tender but still crisp. Drain and set aside to cool.
In the same saucepan, add the peas and cook for about 2-3 minutes, just until tender. Drain and let them cool.
In a large mixing bowl, combine the mixed greens, kidney beans, peas, and cauliflower.
In a small bowl, whisk together the olive oil, curry powder, ground cumin, salt, and pepper to make the dressing.
Drizzle the dressing over the salad mixture and toss gently to combine all the ingredients.
Serve the salad on chilled plates or in a serving bowl, garnished with fresh mint leaves and a drizzle of tahini on the side. Enjoy your colorful and nutritious salad!

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 12gFat: 14gSodium: 180mgPotassium: 450mgFiber: 10gSugar: 4gVitamin A: 5000IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Feel free to switch out the mixed greens for whatever you have on hand – regional greens or fresh herbs can bring new flavors!
If you want a zesty kick, squeeze some lemon juice over the salad just before serving.
Keep any leftovers in an airtight container in the refrigerator for up to two days.
If you're reheating, it’s best to toss the salad cold or at room temperature to maintain that crispy texture!
Enjoy experimenting with flavor!

Tried this recipe?

Let us know how it was!

Curry Spice Kidney Beans Salad with Peas and Cauliflower