Mixed Bean Salad

Mixed Bean Salad

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 9 hours

Cook: 0 minutes

Method: Easy

Course: Salad

Key Ingredients:

This salad is a powerhouse of nutrients

Ingredients

Salad
Kidney beans (rajma), soaked overnight and boiled 1 cup
Chickpeas (kabuli chane), soaked overnight and boiled 1 cup
Corn kernels, boiled 1 cup
Medium red/green capsicum, chopped 1
Fresh coriander leaves, chopped 3 tsps
Medium onion, finely chopped 1
Celery, finely chopped 1 stalk
Dressing
Garlic cloves, minced 2
Cumin powder ½ tsp
Coriander powder ½ tsp
Salt to taste
Vinegar 2 tsps
Oil 8 tsps
Black pepper powder to taste
Red chilli flakes (optional) as required

Methods

Take kidney beans, chickpeas, corn, capsicum, coriander leaves, onion and celery in a big bowl and mix with a wooden fork.
For the dressing, take garlic, cumin powder, coriander powder, salt, vinegar and oil in a small bowl and whisk. Add black pepper powder and red chilli flakes (opt) and whisk.
Add the dressing to the salad, mix well and serve.

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