Three Bean Salad
Three bean salad is an easy, protein rich salad for summer picnics, parties and potlucks. If stored in refrigerator, in an airtight container, three bean salad can last for 3-5 days. It is mainly made up of boiled chickpeas (kabuli chana), green beans and kidney beans(rajma). Though you can add any bean of your choice. I intentionally boil extra beans throughout the week and save them in refrigerator, so that at the end of the week I can make this easy, filling and delicious salad :-)
Ingredients
- 1/2 cup chickpea (kabuli chana) boiled
- 1/2 cup kidney bean (rajma) boiled
- 1/2 cup green bean boiled
- 1/2 cup onion chopped
- 1/2 cup tomato deseeded and chopped
- 2 tbsp cilantro (dhaniya leaf) chopped
- 1/4 tsp black pepper (kali mirch)
- 1/4 tsp red chilly powder optional
- 1/2 tsp honey or sugar optional
- 1 tbsp olive oil
- salt to taste
- 1/2 lemon juice or vinegar
- 1/4 tsp chat masala optional
Instructions
- To make three bean salad, firstly boil all three beans separately. If making for party or picnic you can pre boil and keep the beans ready.
- In a mixing bowl, add boiled beans, chopped onions, tomatoes, cilantro and mix well.
- To make dressing for the salad, in a small bowl mix olive oil, lemon juice( or vinegar), sugar (or honey), black pepper, red chilly powder(optional), chat masala (optional) and salt. Mix well.
- Now mix well the salad with the dressing. (Add the dressing to the salad before serving to prevent salad becoming soggy)
- Refrigerate for few hours before serving so the beans soak all the flavour.
Notes
- Can use any bean of your choice.
- Keep it aside at room temperature or refrigerate before serving for more flavour.
- Keep it aside at room temperature or refrigerate before serving for more flavour.