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INDIAN STYLE BEAN SALAD

mayurisjikoni
Indian Style Bean Salad consists of three different beans with a green chutney as the dressing. Other salad ingredients are added to make it wholesome, nutritious and filling. Enjoy it as a light meal option or as a side dish. This spicy, easy to make, flavourful salad is suitable for vegans and is gluten free too.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
SOAKING TIME 8 hours
Total Time 8 hours 25 minutes
Course Light Meal, Salad, Side Dish
Cuisine Indian
Servings 4

Ingredients
  

SOAKING AND COOKING THE BEANS

  • ½ cup pinto beans dried
  • ½ cup chickpeas dried
  • ½ cup black eyed peas/beans dried
  • 3-4 cups warm water for soaking
  • 500 ml water for cooking
  • 1 tsp salt

FOR THE SALAD

  • 3 cups mixed beans cooked
  • 1 cup cucumber diced
  • 10-12 baby tomatoes cut into halves
  • ½ cup sweet corn cooked
  • ¼ cup red onion finely chopped
  • ¼ cup bell pepper diced

FOR THE GREEN CHUTNEY DRESSING

  • 2 cups coriander with tender stems roughly chopped
  • 20 fresh mint leaves
  • 1 tbsp lemon juice
  • ¼ cup olive oil
  • 2 tbsp water if required
  • ½ tsp salt
  • 1-2 green chillis
  • ½ inch ginger piece
  • 1 tsp jaggery powder | brown sugar
  • ½ tsp cumin powder

Instructions
 

SOAK AND COOK THE BEANS

  • I prefer to soak the beans separately. You can soak them mixed in one bowl. Add enough warm water to soak the beans. I used 3 cups in total.
  • Or follow the rule of water being 3 inches above the level of the beans.
  • Cover the bowl/bowls with lid/lids.
  • Soak the beans for 6-8 hours or overnight. I prefer overnight.
  • Using a colander drain out the soaking water from the beans.
  • Wash the beans under running water.
  • Add the beans to the pressure cooker or the inner pot of the Instant Pot.
  • Add about 500-600 ml fresh water.
  • Add salt.
  • If you are using the pressure cooker, cook the beans over medium heat for 3 whistles. Allow the pressure to reduce naturally before opening the lid.
  • If you are using an Instant Pot, then click the pressure cook button on. The setting should be normal low and for 10-12 minutes. Usually in 10 minutes the beans get cooked perfectly. Allow the pressure to reduce naturally before opening the lid.
  • Drain the cooked beans in a colander. Save the water in which the beans have been cooked (bean broth) for soups, stews or dals.
  • Allow the beans to cool down completely.
  • We need only 3 cups of cooked beans . But if you are making for more than 4 servings then use all the beans.
  • I store the remaining cooked beans in the fridge for 2 days or for 3 months in the freezer.

PREPARE THE BEAN SALAD

  • Add the cold beans in a mixing bowl.
  • Add the diced or chopped cucumber, onion, tomatoes and bell pepper.
  • Add the cooked sweet corn.
  • Mix well.

PREPARE THE GREEN CHUTNEY DRESSING

  • Add all the ingredients for the chutney in a food processor. Depending on the type of food processor you use, you may or may not need to add water. If you do need water to process the chutney add only 1-2 tbsp. You don't want the dressing to become watery.
  • Process to a coarse texture.
  • Can mix the green chutney dressing with the salad and serve.
  • Or alternately, serve it on the side.

Notes

  • Can use canned beans.
  • Add beans of your choice.
  • Add salad ingredients of your choice.
  • If you are going to serve the salad later on, allow it to chilli the fridge. Add the dressing just before serving the salad.
  • If you don't want to serve it with he green chutney dressing, add any dressing of your choice. 
  • Or can add some lemon juice and chaat masala.
  • Never use soaking water to cook the beans.
  • It is advisable to soak beans before cooking them. 
Keyword 3 bean salad, bean salad, Indian style bean salad