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–+ servings

Mint Yogurt Kidney Beans Salad with Peas and Mushrooms

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Dive into this vibrant and refreshing salad, perfect for any occasion! This Mint Yogurt Kidney Beans Salad features a delightful blend of arugula, peas, and mushrooms, all topped with hearty kidney beans. The creamy mint yogurt dressing adds a touch of brightness, while the chopped cilantro and zesty lemon wedge provide a fantastic finishing touch. Feel free to mix it up with your favorite greens or add extra veggies for a personalized twist!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Budget-Friendly
Cuisine: Global
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g arugula
  • 150 g green peas (fresh or frozen)
  • 150 g mushrooms, sliced
  • 1 can (400) g kidney beans, drained and rinsed
  • 150 g plain Greek yogurt
  • 2 tbsp fresh mint, finely chopped
  • 1 tbsp lemon juice
  • to taste Salt and pepper
  • for garnish Chopped cilantro optional
  • on the side Lemon wedges optional

Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Large salad bowl
  • Citrus juicer

Method
 

  1. Prepare the Ingredients: Rinse and drain the kidney beans. Slice the mushrooms and chop the fresh mint and cilantro.
  2. Cook the Mushrooms: In a pan over medium heat, sauté the sliced mushrooms for 5-7 minutes until golden and tender. Set aside to cool slightly.
  3. Make the Dressing: In a mixing bowl, combine the Greek yogurt, chopped mint, lemon juice, salt, and pepper. Stir until smooth and well combined.
  4. Assemble the Salad: In a large salad bowl, layer the arugula, cooked mushrooms, green peas, and kidney beans.
  5. Dress the Salad: Drizzle the mint yogurt dressing over the salad, and gently toss to combine, ensuring everything is coated evenly.
  6. Finish and Serve: Garnish with chopped cilantro and serve with lemon wedges on the side for an extra burst of flavor.

Nutrition

Calories: 220kcalCarbohydrates: 32gProtein: 12gFat: 6gSodium: 250mgPotassium: 400mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Ingredient Substitutions: Swap kidney beans with black beans for a different flavor profile.
Creativity Encouragement: Add diced cucumber or bell peppers for extra crunch and color!
Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may become a little soggy, but a quick toss before serving will freshen it up.
Reheating Tips: The salad is best enjoyed cold, but if you prefer warm, consider gently reheating the kidney beans before tossing them into the salad.

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