4 Bean salad in Instant pot
4 Bean salad is a high protein high fiber VEGAN salad made from scratch using the instant pot. Tangy sweet inexpensive filling picnic food.
Servings 3
Calories 188kcal
Ingredients
- 3 tbsp Baby Lima bean cooked
- 3 tbsp White beans or Cannellini beans cooked
- 3 tbsp Garbanzo beans cooked
- 3 tbsp Red kidney beans cooked
- 1 pod Roasted garlic (Fresh roasted garlic used ) Instead use 2-3 fresh cloves minced
- 2 tbsp Olive oil
- Salt and sugar to taste
- 1 tbsp Basil paste (Gourmet brand used here) Use pesto instead
- Small bunch Mint / Cilantro freshly chopped
- 2 tbsp Rice vinegar
- 1/2 cup Red onion chopped
- 1/2 cup Red bell pepper chopped
- 1 handful Dried sweet cranberry
Instructions
Soak 1 cup of each beans and cook as per the cooking time. Refrigerate excess and use to make salad more than once or for other recipes too.
- Soak the beans oven night and please cook each type of beans as per the chart given above.Use canned variety if pressed for time.
- Meanwhile mash the roasted garlic add the olive oil salt, sugar and basil paste mix well then emulsify the vinegar by mixing while poring the vinegar. Then add the chopped onion and red bell pepper.
- Drain the beans and add while its still warm this helps in absorbing the flavors better.Finally add the dried cranberry and fresh herbs like mint or cilantro too mix gently. Refrigerate overnight and serve the next day.