Mexican Style Fresh Rajma Bean & Raw Mango Salad Recipe
This vibrant, refreshing, and flavorful salad blends the goodness of Rajma (large kidney beans), raw mangoes, and a delightful mix of spices, creating a perfect appetizer or side dish. With its combination of tangy, spicy, and slightly sweet flavors, this salad is a true Mexican-inspired treat that is sure to impress at any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemon juice | 2 tablespoons |
| Honey | 1-2 tablespoons |
| Cumin powder (Jeera) – ground | 1 teaspoon |
| Canola oil (or olive oil) | 1 tablespoon |
| Salt | To taste |
| Black pepper powder (freshly cracked) | 1 teaspoon |
| Mango (Raw) | 2 |
| Green bell pepper (or red bell peppers) | 1/2 |
| Rajma (Large Kidney Beans) – soaked | 1 cup |
| Pickled jalapenos (seeds and ribs removed) | 1 |
| Red onion (cut into small dice) | 1 |
| Tomato (chopped) | 1 |
| Coriander (Dhania) leaves – chopped | 1/4 cup |
Preparation Time
| Time |
|---|
| 10 minutes |
Cooking Time
| Time |
|---|
| 20 minutes |
Total Time
| Time |
|---|
| 30 minutes |
Servings
| Servings |
|---|
| 4 servings |
Cuisine
| Cuisine |
|---|
| Mexican |
Course
| Course |
|---|
| Appetizer |
Diet
| Diet |
|---|
| Vegetarian |
Instructions
Step 1: Prepare the Rajma (Kidney Beans)
Start by soaking the Rajma (large kidney beans) overnight. After soaking, boil them in a pressure cooker with 1 cup of water and a bay leaf. Allow the pressure cooker to whistle 5 times, then release the pressure naturally. Set the boiled beans aside to cool.
Step 2: Make the Vinaigrette
For the vinaigrette, squeeze the juice of fresh lemons into a mixing bowl. Add 1-2 tablespoons of honey and 1 tablespoon of canola oil (or olive oil). Stir in 1 teaspoon of roasted cumin powder, and whisk the mixture well until it emulsifies and comes together. This vinaigrette will bring a perfect balance of tangy and sweet flavors to your salad.
Step 3: Prepare the Salad
In a large mixing bowl, combine the soaked and boiled Rajma (kidney beans), chopped red onion, diced green bell pepper (or red bell pepper), and chopped tomato. For an added spicy kick, slice the pickled jalapenos (removing the seeds and ribs first) and add them to the bowl. Finally, chop the raw mangoes and mix them into the salad for that refreshing, tangy flavor.
Step 4: Assemble the Salad
Once all the salad ingredients are in the bowl, drizzle the prepared vinaigrette over the top. Toss everything gently to combine, ensuring that all the ingredients are well coated with the vinaigrette. Season the salad with salt and freshly cracked black pepper to taste.
Step 5: Garnish and Serve
Garnish your Mexican Rajma Bean & Mango Salad with freshly chopped coriander leaves for a burst of freshness and vibrant color.
This delicious salad can be served as an appetizer on its own, or paired with some Mexican Vegetable Nachos and Spicy Mexican Salsa to complement the flavors and make for a complete meal.
Tips for a Perfect Mexican Style Fresh Rajma Bean & Raw Mango Salad:
- Beans: Ensure the Rajma beans are fully cooked but not mushy. The texture of the beans adds a nice bite to the salad.
- Mangoes: Use raw mangoes for that sharp, tangy flavor. If they’re unavailable, you can substitute with green apples for a similar texture and tartness.
- Adjust Spices: Feel free to adjust the amount of cumin powder, jalapenos, and black pepper to suit your spice preferences.
- Add More Vegetables: You can also add other fresh vegetables like cucumbers or carrots for added crunch and nutrition.
- Make Ahead: The salad can be prepared ahead of time; just keep the vinaigrette separate until ready to serve to prevent the vegetables from becoming soggy.
This Mexican Style Fresh Rajma Bean & Raw Mango Salad is a delightful combination of flavors that will leave your guests craving more. The juicy mangoes, hearty kidney beans, and tangy vinaigrette come together beautifully for a dish that is both light and satisfying. Perfect for summer meals, barbecues, or any Mexican-inspired spread!
