Beans Salad
This beans salad is packed with nutrients and lots of flavours and textures making it a very light weight lunch This is a totally eggless recipe, it is a source of protein and it has a lot of veggies like onion, capsicum, and celery add freshness Made with a mix of mung beans, rongi (black-eyed beans), kidney beans, and chickpeas
Why You’ll Love This Beans Salad
This salad is one of those dishes that just makes you feel good, light, fresh, and full of flavor. You’re going to eat this salad because it is:
- Super Healthy but Delicious:- packed with plant protein and fiber.
- Colorful and Refreshing:- every bite is full of crunch from the vegetables, spice from the cumin, and tang from the lime juice.
- Easy to Make:– no exotic ingredients; this is just uncomplicated home cooked.
- Perfect for Any Meal and Any Occasion:- eat it for lunch, make it a side for dinner, or have it as a snack.
- Great for Meal Prep:– leftovers hold up in the fridge and taste even better the next day.
Tips & Serving Ideas
Ideal meal timing: You can have this beans salad for lunch or in the late afternoon as a snack. It’s light, but still filling – this makes it a great choice for something healthy, yet not too filling.
Accompany it by: You can serve it with grilled paneer, or garlic toast, or soups or even serve it alongside dal-chawal to complete your meal.
Chill before serving: I recommend you chill this before eating for about 15-20 minutes in the refrigerator to let the flavours mingle. The salad will taste much more refreshing too!
Customize: You could add some chaat masala or lemon juice for a little tang if you want a little Indian flavour. If you want some crunch, throw some roasted peanuts or sunflower seeds.
Picnic and lunchboxes ready: This salad is great for lunches and picnics. I would say it’s perfect for travel too; both you and it could be fresh hours later. I would suggest to keep the dressing separate and mix before eating though.
Add protein: You can add some tofu cubes or paneer to make it more of a sports meal.
Healthy Beans Salad
Ingredients
- 1 cup whole mung beans, boiled and strained
- 1 cup rongi, boiled and strained
- 1 cup red kidney beans, boiled and drained
- 1 cup chickpeas, boiled and drained
- 1 onion, sliced into rounds
- 1 green capsicum, sliced into rounds
- 3 sticks celery, sliced into rounds
- 1½ cup water
- 1 tsp salt
- French Dressing Eggless
Instructions
- Boil salted water in a pan and add the drained beans. Cover and cook on low flame for 5 minutes. Drain and cool. Mix all the ingredients except the salad dressing. Keep in the fridge till serving. Drain before serving and then toss with the salad dressing and mix.