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.
Servings 3
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!