Salads · Indian · 12 min
Spicy Indian-Style Kidney Bean Salad with Cucumber, Tomato & Cilantro
- 12 min
- 2–6 servings
- 304 kcal / serving
A bright kidney bean salad with cucumber, tomato, and cilantro that comes together in minutes. The lime, shallot, and warm spices balance the crisp veggies for a weeknight-friendly dish.
Adds 7 ingredients for 2 servings to your Walmart cart; you check out on Walmart.
Ingredients
- ¼ small bunchcilantro
- ½English cucumber
- 1jalapeño pepper
- 1 (15 oz) cankidney beans
- 1lime
- ½shallot
- 1tomato
- jalapeño peppers
- limes
- tomatoes
- English cucumbers
- shallots
From the pantry: cumin, ground, extra virgin olive oil, garam masala, pure maple syrup, salt, sesame seeds
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ¼ small bunchcilantro
- ½English cucumber
- 1jalapeño pepper
- 1lime
- ½shallot
- 1tomato
- jalapeño peppers
- limes
- tomatoes
- English cucumbers
- shallots
Pantry & dry goods
- 1 (15 oz) cankidney beans
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ¼ small bunch | ½ small bunch | 1 small bunch |
| English cucumber | ½ | 1 | 1 ½ |
| jalapeño pepper | 1 | 2 | 3 |
| kidney beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| lime | 1 | ||
| shallot | ½ | 1 | 2 |
| tomato | 1 | 2 | 3 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and drain the kidney beans, then set them aside to drain a bit more.
- Squeeze the lime into a medium bowl to start the dressing.
- Peel and mince the shallot and add it to the lime juice along with olive oil, maple syrup, sesame seeds, and the spices; whisk until well combined.
- Cut the jalapeño, remove the seeds and ribs to keep it mild, then finely chop and stir into the dressing.
- Dice the cucumber into small pieces and add to the bowl with the dressing.
- Dice the tomato and add it to the mixture, then shave the cilantro leaves from the stems and chop them before stirring them in with the beans.
- Toss everything together until evenly coated, then portion into bowls to serve.
Two tips
- Make the dressing up to a day ahead and refrigerate for convenience.
- Finish with a extra sprinkle of sesame seeds for texture or mix in a handful of chopped cilantro just before serving.
Nutrition per serving
- Calories
- 304 kcal
- Protein
- 13 g
- Carbs
- 43 g
- Fat
- 11 g
- Fiber
- 10 g
- Sodium
- 291 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.