Kidney Bean Salad | Rajma and Vegetable salad | Protein rich salad recipe | Recipe of kidney bean salad with step by step instructions

Kidney Bean Salad | Rajma and Vegetable salad is vegan, gluten free, dairy free, zero oil, very filling, really very easy to make, wholesome plant based meal. It’s refreshing and satisfying meal ready under 10 minutes.

Ever since our delicious Vegan,  gluten free, zero oil Sprouted moong bean/green gram salad got published on the blog and loved by you all , we’ve been planning to make another high-protein dish that was as tasty.

So here’s for you this deliciously simple salad recipe that works best as perfect side dish or quick snack.

You may love to try our Waldorf salad with intresting twist, Salad drink and Kala chana/black chickpeas salad.

How to make Kidney Bean Salad | Rajma and Vegetable salad

Making this salad could not be easier Take some boiled kidney beans chop a few vegetables season it and drizzle some lemon done

I hope you love this delicious, easy, quick to make salad recipe as much as we do.

If you try it, please leave a comment below with your feedback and star rating.

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Step by step instructions and pictorial presentation to make Kidney Bean Salad | Rajma and Vegetable salad

Well, the ingredients list is here, but let’s elaborate just in case. Otherwise it’s just dump everything in a bowl and mix recipe.

It took me less than 15 minutes actually to make this salad as I had boiled kidney beans and beetroot ready in my fridge.

To make boiled kidney beans/rajma 

For this, we need to soak kidney beans/rajma at least for 8 hours or overnight.

Next day, drain the water and pressure cook it with some salt for about 15 minutes.

I had some leftover boiled rajma/kidney beans & beetroot in the fridge so it was a breeze for me to make this salad.

Or you may use canned kidney beans too.

Assemble the ingredients

Keep the boiled rajma/ kidney beans ready.
Dice up the onion, cucumber, carrot, tomato, cabbage, beetroot and chop the mint and coriander leaves.

Chop the green chili finely.

In a big bowl throw in everything you chopped along with rajma/kidney beans and give it a good mix.

Drizzle with lemon juice and there you have it, your salad is ready!

Recipe card 🔽

Print Recipe

Kidney Bean Salad | Rajma and Vegetable salad

Kidney Bean Salad | Rajma and Vegetable salad is vegan, gluten free, dairy free, zero oil, very filling, really very easy to make, wholesome plant based meal. It's refreshing and satisfying salad ready under 10 minutes.

Prep Time10 minutes mins

Cook Time0 minutes mins

Course: Accompaniment, Salad

Cuisine: International

Keyword: healthy salad, kidney beans salad, rajma and Vegetable salad

Servings: 3

Author: Lata Lala

Ingredients

• 100 grams Boiled Rajma/ kidney beans
• 1 Carrot diced
• 1/2 Cucumber diced
• 1 Tomato diced
• 1/4 cup Cabbage chopped
• 1 Onion finely chopped
• 1 Boiled beetroot diced
• 1 Green chili finely chopped
• 1 tsp Fresh coriander leaves
• Few Mint leaves
• 1/2 tsp Chili powder
• 1 tsp Chaat masala
• Salt to taste
• 1 Lemon juice

Instructions

To make boiled kidney beans/rajma

• For this, we need to soak kidney beans/rajma at least for 8 hours or overnight.
• Next day, drain the water and pressure cook it with some salt for about 15 minutes.
• I had some leftover boiled rajma/kidney beans & beetroot in the fridge so it was a breeze for me to make this salad.
• Or you may use canned kidney beans too.

Assemble the ingredients

• Keep the boiled rajma/ kidney beans ready.
• Dice up the onion, cucumber, carrot, tomato, cabbage, beetroot and chop the mint and coriander leaves.
• Chop the green chili finely.
• In a big bowl throw in everything you chopped along with rajma/kidney beans and give it a good mix.
• Drizzle with lemon juice and there you have it, your salad is ready!

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