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Kashmiri Kidney Beans and Apricot Salad with Coriander Vinaigrette
ZESTFUL HEALTH16Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup kidney beans (Uncooked Kashmiri, /1 can Kidney Beans)
- 15 dried apricots (Pitted)
- 1 yellow bell pepper
- 2 cucumbers
- 1 cup walnuts
- 1/2 tsp. thyme
- 1/2 tsp. fennel seeds
- 2 cardamom pods
- 1 bunch coriander (/Parsley)
- 1 chili
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. garlic powder
- 1 tsp. ginger powder
- salt
- pepper
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