Red Kidney Bean, Chickpea, and Kohlrabi Salad


1 (15 oz.) can red kidney beans, or 1 cup dried red kidney beans, presoaked and cooked

1 (15 oz.) can chickpeas

2 kohlrabi, peeled and cut into matchsticks

1 carrot, peeled and cut into matchsticks

1-2 green chilies or jalapeno peppers, seeded and minced

1 Tbsp. extra-virgin olive oil

Cooking Instructions

In a sieve, drain the kidney beans and chickpeas. Rinse thoroughly with water. Set aside.


Kohlrabi is a pale green vegetable that resembles and tastes like a turnip. The kidney beans' bright red hue perks up this salad. I've included canned beans in this recipe, but if you have the time, don't hesitate to substitute dried beans that are pre-soaked and cooked.

1 Tbsp. honey

In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well.


Red Kidney Bean, Chickpea, and Kohlrabi Salad

For the Dressing:

2 Tbsp. fresh lime juice

1/8 tsp. Worcestershire sauce

2 Tbsp. finely chopped fresh cilantro

Per Serving : 165 calories; 9g protein; 26g carbohydrates; 2.5g fat, 124mg sodium; 0mg cholesterol; 12g fiber

In a large bowl, toss together the beans, chickpeas, kohlrabi, carrot, and green chilies. Dress the salad, and refrigerate. Serve chilled.