Mixed Beans Salad Recipe
A delicious and vibrant Mixed Beans Salad that combines the wholesome goodness of various beans with a refreshing medley of colorful vegetables. The tangy dressing adds a burst of flavor to the crunchy texture of the vegetables, making it an ideal side dish for any meal. Whether served alongside grilled dishes, or as a refreshing snack on its own, this salad is a delightful and nutritious choice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1/2 cup |
| Soybeans (Whole Soya dal) | 1/2 cup |
| Black Eyed Beans (Lobia) | 1/2 cup |
| Garlic cloves | 2-3 cloves |
| Onion | 1, finely chopped |
| Red Bell Pepper (Capsicum) | 1, finely chopped |
| Yellow Bell Pepper (Capsicum) | 1, finely chopped |
| Green Bell Pepper (Capsicum) | 1, finely chopped |
| Cherry Tomatoes | 6-8, halved |
| Spring Onion Greens | 4-5 stalks, chopped |
| Fresh Coriander (Dhania) Leaves | 1/2 bunch |
| Extra Virgin Olive Oil | 1/4 cup |
| White Wine Vinegar | 2 tablespoons |
| Classic Mayonnaise (Low Fat) | 1 tablespoon |
| Dijon Mustard | 1 teaspoon |
| Black Pepper Powder | As per taste |
| Salt | As per taste |
Preparation Time
350 minutes (6 hours for soaking the beans)
Cook Time
15 minutes (for cooking the beans)
Total Time
365 minutes (including soaking and cooling)
Servings
2 servings
Cuisine
Continental
Course
Side Dish
Diet
Vegetarian
Instructions
-
Soak the Beans:
To begin making this Mixed Beans Salad, start by soaking the beans in enough water for at least 6 hours (overnight soaking is recommended). The beans that need soaking include Rajma (Large Kidney Beans), Soybeans (Whole Soya dal), and Black Eyed Beans (Lobia). This step ensures that the beans cook evenly and quickly. -
Cook the Beans:
Once the beans are soaked, drain them thoroughly. Transfer the soaked beans into a pressure cooker, and add:- 2-3 cloves of garlic (for flavor)
- 1 cup of water
- Salt (to taste)
Close the pressure cooker lid, place the weight, and cook the beans over medium heat until you hear 2-3 whistles. After the initial whistles, reduce the heat to low and allow the beans to simmer for an additional 10 minutes.
-
Release the Pressure:
Turn off the heat and let the pressure cooker cool down naturally, allowing the beans to cook further under the residual steam. Once the pressure has fully released, open the cooker and drain the excess liquid from the beans. You can save this liquid for soups or for cooking rice. Let the beans cool completely. -
Prepare the Salad Dressing:
While the beans are cooling, prepare the salad dressing. In a bottle or jar with a tight-fitting lid, combine the following ingredients:- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon classic mayonnaise (low-fat)
- 1 teaspoon Dijon mustard
- Black pepper powder (to taste)
- Salt (to taste)
Close the lid and shake vigorously until the ingredients are well combined and emulsified into a smooth dressing.
-
Prepare the Vegetables:
Chop the following vegetables into small, bite-sized pieces:- 1 red bell pepper (capsicum)
- 1 yellow bell pepper (capsicum)
- 1 green bell pepper (capsicum)
- 1 onion, finely chopped
Transfer the chopped vegetables into a large mixing bowl.
-
Assemble the Salad:
Add the following to the bowl with vegetables:- 6-8 cherry tomatoes, halved
- The cooled beans (Rajma, Soybeans, and Black Eyed Beans)
- 4-5 spring onion greens, chopped
- Fresh coriander (Dhania) leaves, chopped (half bunch)
Pour the prepared dressing over the mixture and gently toss everything together until the salad ingredients are evenly coated with the dressing.
-
Serve:
Once everything is well mixed, serve the Mixed Beans Salad immediately. For a more complete meal, pair this salad with a comforting Light and Creamy Broccoli Soup and a plate of Fettuccine (Tagliatelle) Pasta with Tomato Basil Sauce.
Serving Suggestions
- This Mixed Beans Salad can also be enjoyed on its own as a nutritious light meal or snack.
- The tangy dressing and combination of fresh vegetables make it a refreshing dish, perfect for picnics, barbecues, or as a side to any continental meal.
- If you’re preparing this salad in advance, make sure to refrigerate it for a few hours to let the flavors meld. The dressing will soak into the beans and vegetables, enhancing the taste.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Carbohydrates | 42g |
| Protein | 12g |
| Fat | 8g |
| Saturated Fat | 1g |
| Fiber | 9g |
| Sodium | 380mg |
| Vitamin A | 20% of daily value |
| Vitamin C | 45% of daily value |
| Iron | 15% of daily value |
This vibrant and hearty Mixed Beans Salad is perfect for any occasion. With its rich flavors, satisfying texture, and nutrient-packed ingredients, it offers a delicious way to enjoy plant-based protein while keeping things light and fresh. Try it out for your next meal, and elevate your side dish game!
