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Healthy Red Beans Salad – Quick Red Kidney Beans
Salad – Delicious Rajma Salad
Make this quick and easy salad using canned red kidney beans or any beans of your choice. I sometimes mix and match different type of beans and make this. This salad recipe is healthy, nutritious and can be served as a side for any meal or you can have this red bean salad by itself.
Ingredients required for making red kidney bean salad
– Serves 6
* one 16 0z can of red kidney beans /1 &1/2 cups of
cooked rajma. Keep aside some rajma whenever you
pressure cook it. You can freeze it in a container and
use it for making salad whenever you feel like.
If using canned beans, please discard all the water
and rinse the beans thoroughly under cold tap water
* 1/2 cup of frozen mixed vegetables. I boiled them
till just tender and immediately transferred them to a
bowl of ice cold water to retain their color and prevent
them from getting mushy.
*2 small cucumbers or 1 cup chopped
*2 medium sized ripe tomatoes.
*1/2 of a medium green capsicum (bell pepper). Can
use red, orange or yellow bell pepper.
*1/2 of a medium onion
*1 green chilli (optional)
*1 clove of garlic
*1 tablespoon raisins (optional)
* 1/2 a cup of chopped cilantro (dhaniapatta) and 8 to
10 mint leaves (pudina)
*1 teaspoon heaped chaat masala
*1/2 teaspoon roasted cumin seeds. Take about a burn and become bitter. Grind them in a mortar or
pestle.
*1 teaspoon salt or as per taste
*1/2 teaspoon coarsely crushed black pepper
*3 tablespoons extra virgin olive oil
*1 tablespoons fresh lemon/lime juice or any vinegar
of your choice
*1/2 a tablespoon of maple syrup/honey (optional)
Tips –
* Include and exclude any vegetables according to your choice and preference.
* Make the vinaigrette in a bottle so that you can shake very well to attain a creamy consistency.
* If you plan to serve the salad later then chop
everything and keep them ready in a bowl. Just before serving add the salt and the vinaigrette. I sometimes add just 1/2 of the vinaigrette to prevent the veggies
from getting soggy. Keep the extra 1/2 in a small bowl beside the salad so that people can add more if they
choose to.you can skip the chaat masala or roasted cumin and add any seasonings or herbs according to your
choice.
* You can store this salad for up to 2 days in the refrigerator.
* 1/2 teaspoon roasted cumin seeds. Take about a
teaspoon in a skillet and continuously move them
around with a spoon on low heat til they are fragrant.
Please do not do this on high heat as the seeds will
burn and become bitter. Grind them in a mortar or
pestle.
*1 teaspoon salt or as per taste
*1/2 teaspoon coarsely crushed black pepper
*3 tablespoons extra virgin olive oil
*1 tablespoons fresh lemon/lime juice or any vinegar of your choice
we* 1/2 a tablespoon of maple syrup/honey (optional)
Tips –
* Include and exclude any vegetables according to your choice and preference.
* Make the vinaigrette in a bottle so that you can shake very well to attain a creamy consistency.
* If you plan to serve the salad later then chop
everything and keep them ready in a bowl. Just before serving add the salt and the vinaigrette. I sometimes add just 1/2 of the vinaigrette to prevent the veggies
from getting soggy. Keep the extra 1/2 in a small bowl