Mixed Beans Salad Recipe
A wholesome, vibrant, and nutritious side dish, Mixed Beans Salad combines the goodness of three different types of beans, fresh crisp vegetables, and a zesty vinaigrette. Perfect for those busy days when you have pre-cooked beans ready in the fridge, this salad is a breeze to prepare. The earthy beans are complemented by colorful bell peppers, juicy cherry tomatoes, and a tangy dressing made from Dijon mustard and white wine vinegar. It’s a perfect option for a quick and healthy side dish that will brighten up any meal.
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 | 2–3 cloves, minced |
| Onion | 1 medium, 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, chopped |
| Coriander (Dhania) Leaves | Half bunch, finely chopped |
For Salad Dressing
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1/4 cup |
| White Wine Vinegar | 2 tbsp |
| Classic Mayonnaise (with egg, low-fat) | 1 tbsp |
| Dijon Mustard | 1 tsp |
| Black Pepper Powder | To taste |
| Salt | To taste |
Preparation Time
350 minutes (soaking beans)
Cooking Time
15 minutes (for cooking beans)
Instructions
-
Cooking the Beans:
To begin, you’ll need to cook the three varieties of beans until tender. Start by washing and soaking the beans—Rajma (kidney beans), soybeans, and black-eyed beans—in enough water for at least 6 hours. Once soaked, drain the beans and transfer them to a pressure cooker. Add the garlic cloves, salt, and about 1 cup of water. -
Pressure Cooking:
Close the lid of the pressure cooker and place the weight on. Cook the beans over medium heat until you hear two or three whistles. Once you hear the whistles, reduce the heat to low and allow the beans to simmer for an additional 10 minutes. Turn off the heat and let the pressure release naturally. This step ensures that the beans cook thoroughly while absorbing the flavors of garlic and salt. -
Draining and Cooling:
Once the pressure has been released, open the lid and drain any excess liquid from the beans. You can reserve this liquid for soups or to cook rice. Allow the cooked beans to cool completely before assembling the salad. -
Preparing the Salad Dressing:
While the beans cool, prepare the dressing. In a bottle or jar with a lid, combine the extra virgin olive oil, white wine vinegar, mayonnaise, Dijon mustard, black pepper, and salt. Secure the lid tightly and shake well to combine all the ingredients into a smooth, well-blended dressing. -
Chopping the Vegetables:
Finely chop the bell peppers (red, yellow, and green) and onion. Halve the cherry tomatoes and chop the spring onion greens and coriander leaves. -
Assembling the Salad:
In a large mixing bowl, add the cooled beans, chopped vegetables, halved cherry tomatoes, and chopped spring onions and coriander. Pour the prepared dressing over the salad and toss everything gently to combine. Make sure the dressing coats all the ingredients evenly for a burst of flavor in every bite. -
Serving:
Serve the Mixed Beans Salad immediately for the freshest taste. This salad pairs beautifully with a Light and Creamy Broccoli Soup and Fettuccine (Tagliatelle) Pasta with Tomato Basil Sauce for a balanced and satisfying meal.
Notes
- Bean Variations: Feel free to experiment with other beans such as chickpeas, lentils, or mung beans depending on what you have on hand.
- Make-Ahead: You can prepare the beans and the dressing ahead of time and store them separately in the fridge. Just assemble the salad when you’re ready to serve.
- Vegan Option: For a fully vegan version, use a dairy-free mayonnaise instead of the classic version.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fiber | 6 g |
| Fat | 9 g |
| Saturated Fat | 1 g |
| Sodium | 180 mg |
| Vitamin C | 35% of Daily Value |
| Iron | 10% of Daily Value |
Mixed Beans Salad is not only delicious but also a healthy and satisfying dish that’s quick to prepare and full of vibrant, fresh ingredients. This salad brings together the nutty flavors of beans with the crunch of bell peppers and the tang of a perfectly balanced vinaigrette, making it an ideal addition to any meal. Enjoy!
