Mixed Bean Salad

Mixed Bean Salad

From   Firangi Tadka

Prep: 9 hours

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Mexican

This salad is a powerhouse of nutrients


  • 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


  • 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.