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–+ servings

Blueberry, arugula,,Kidney bean salad

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Prep Time 10 minutes
Course Appetizer, Salad, sidedish
Cuisine diabetic friendly, Fusion, gluten free, Spring, Vegan, Vegetarian
Servings 4 people

Equipment

  • mixing bowls and spoons.
  • Cutting board
  • Knife

Ingredients
  

  • 1 cup blueberry
  • 1 medium cucumber chopped
  • 1 cup kidney beans
  • 2 cups Arugula rrocket leaves

for the dressing

  • 2 tbsp Lemon juice
  • salt to taste
  • crushed black pepper to taste

Instructions
 

  • Wash drain and check the arugula, set aside till needed.
  • Wash and drain the blueberries and add to the mixing bowl.
  • Drain and rinse the kidney beans and add to the mixing bowl.
  • Wash and chop the cucumber and add to the mixing bowl
    kidney bean salad prep.
  • Add the arugula, lemon juice, salt and pepper and toss the salad well.
  • The salad is now ready to be served.
    Kidney bean salad with arugula and blueberry
Keyword bean salad, beans and legumes, Lunch recipes
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