Mixed Beans Salad Recipe
Mixed Beans Salad is a wholesome, healthy and easy to make recipe. It is packed full of flavours and has a zesty vinaigrette dressing. Have this high protein Mixed Bean salad for a midday snack or serve with along with any meal of your choice for a wholesome lunch or dinner.
Mixed Beans Salad is a wholesome, healthy and easy to make recipe. When you have some pre-cooked beans in the fridge this salad could be prepared in just a few minutes. Fresh bell peppers, cherry tomatoes are added the beans along with a zesty vinaigrette made with dijon mustard, white wine vinegar to make this salad packed full of flavour.
Beans are a powerhouse of protein and have a high amount of soluble fibre, which is helpful in keeping blood cholesterol low.
Beans are an integral part of our daily diet and is most commonly consumed in a variety of curries. The Mixed Beans Salad Recipe is an excellent option to include beans in daily protein chart.
Serve Mixed Beans Salad along with Light And Creamy Broccoli Soup and Fettuccine (Tagliatelle) Pasta with Tomato Basil Sauce for a complete meal.
Other recipes that you can try are:
- Couscous Salad with Raw Mangoes
- Sweet Potato & Green Bean Salad Recipe
- Chickpea Orange Salad Recipe with Sun Dried Tomatoes
350 M
15 M
365 M
2 Servings
Ingredients
- 1/2 cup Rajma (Large Kidney Beans)
- 1/2 cup Soybeans (Whole Soya dal)
- 1/2 cup Black Eyed Beans (Lobia)
- 2 - 3 cloves Garlic
- 1 Onion , finely chopped
- 1 Red Bell pepper (Capsicum) , finely chopped
- 1 Yellow Bell Pepper (Capsicum) , finely chopped
- 1 Green Bell Pepper (Capsicum) , finely chopped
- 6 - 8 Cherry tomatoes , halved
- 4 - 5 Spring Onion Greens , chopped
- Coriander (Dhania) Leaves , half bunch, finely chopped Ingredients For Salad Dressing
- 1/4 cup Olive Oil
- 2 tablespoon White wine vinegar
- 1 tablespoon Mayonnaise , low fat
- 1 teaspoon Dijon Mustard
- Black pepper powder , as per taste
- Salt , as per taste
How to make Mixed Beans Salad Recipe
To begin making the Mixed Beans Salad recipe, we will first cook the beans until soft. For cooking the beans first wash and soak them in enough water for at least 6 hours.
Once soaked, drain the beans and transfer to the pressure cooker. Add salt, garlic cloves, 1 cup water and close the lid of the pressure cooker. Place the weight on and allow the beans to cook over medium heat until you hear two to three whistles. After two to three whistles, turn the heat to low and simmer for another 10 minutes. After 10 minutes turn off the heat. Allow the pressure to release naturally as the beans will continue to cook under the existing pressure.
Once done, open and drain the excess liquids. You can use this in soups or even when cooking rice. Allow the beans to cool completely.
Our next step is to prepare the dressing for the salad. Add all the ingredients for dressing like the olive oil, white wine vinegar, mayonnaise,dijon mustard , black pepper powder and salt in a bottle with the lid. Tightly close the lid and shake the bottle so all the ingredients get well combined.
To prepare vegetables for the salad, finely chop bell peppers and onion and transfer to a bowl. Stir in the halved cherry tomatoes and the cooked beans, the spring onion greens and coriander. Pour the salad dressing and give the mixed beans salad a good stir and serve.
Serve the Mixed Bean Salad immediately along Light And Creamy Broccoli Soup and Fettuccine (Tagliatelle) Pasta with Tomato Basil Sauce for a complete meal.
Hina Gujral
She is a Banker by Education, A Food Blogger, A Food Photographer, A Food Stylist and many more. Her recipes have been published at CaLDRON (along with her food photograph making it to the cover page), NDTV Good Times, The Society. She loves to spend time reading fiction and playing with her dog, accompanied with a lot of adventure travels. She writes about food and her food travels at Fun Food & Frolic
