Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe is a high protein rich salad that is a must to be added into your everyday diet. The softly cooked kidney beans works perfectly with soft and salty feta cheese. The overall salad is then paired rightly with some fresh basil leaves. The tangy lemon vinaigrette dressing ties the whole salad up. Feta Cheese, Basil leaves, Rajma (Large Kidney Beans), Lemon juice, Extra Virgin Olive Oil, Rosemary, Dried oregano, Salt and Pepper 1 cup Feta Cheese , crumbled 6 sprig Basil leaves , torn 1 cup Rajma (Large Kidney Beans) , Soaked in water for 8 hours For the dressing 1 Lemon juice 4 tablespoon Extra Virgin Olive Oil 1 teaspoon Rosemary 1 teaspoon Dried oregano Salt and Pepper , to taste 10 25 To begin making the Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe, pressure cook the soaked in kidney beans with water and cook for 5 whistle.Release the pressure naturally and drain the water. Add all the lemon dressing and toss it well.Add torn basil leaves and sprinkle with crumbled feta and serve.Serve the Kidney Beans, Crumbled Feta, and Basil Salad with Lemon Vinaigrette along with some pita bread and hummus to make a complete meal.