Three Bean Salad Recipe
A high protein Mexican recipe with rajma (large kidney beans) - soaked overnight, kabuli chana (white chickpeas) - soaked overnight, black eyed beans (lobia) - soaked overnight. Ready in 30 min, serves 4.
Curated byMateo Hernandez🇲🇽
- 1
To begin making the Three Bean Salad, we will pressure cook the legumes that are soaked overnight 3 cups of water in pressure cooker with some salt
rajma (large kidney beans) - soaked overnight(1/2 cup)kabuli chana (white chickpeas) - soaked overnight(1/2 cup)black eyed beans (lobia) - soaked overnight(1/2 cup)salt - to taste - 2
Pressure cook for at least 6-8 whistle
- 3
Allow the pressure to release naturally and drain any excess water
- 4
Meanwhile prep and cut all the vegetables for the salad and keep it ready
- 5
Combine all the above ingredients (cooked legumes, onion, tomato, cucumber, bell peppers, spice powders and coriander leaves) mentioned above in a large bowl
red onion - finely chopped(1)tomato - seeds removed and chopped(1)cucumber - thinly sliced(1/2)green bell pepper (capsicum) - chopped(1/4)sprig coriander (dhania) leaves - finely chopped(3)red chilli powder(1/2 teaspoon)cumin powder (jeera) - roasted(3/4 teaspoon)chaat masala powder(1/2 teaspoon) - 6
Mix everything properly and taste check for seasoning
salt - to taste - 7
Allow the flavours to blend
- 8
Serve immediately
- 9
Serve Three Bean Salad as a side dish along with Roasted Tomato and Pumpkin Soup for a weeknight dinner
tomato - seeds removed and chopped(1)cumin powder (jeera) - roasted(3/4 teaspoon)
Nutrition Facts
Per serving
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Three Bean Salad Recipe
A high protein Mexican recipe with rajma (large kidney beans) - soaked overnight, kabuli chana (white chickpeas) - soaked overnight, black eyed beans (lobia) - soaked overnight. Ready in 30 min, serves 4.
Curated byMateo Hernandez🇲🇽
Directions
9 steps- 1
To begin making the Three Bean Salad, we will pressure cook the legumes that are soaked overnight 3 cups of water in pressure cooker with some salt
rajma (large kidney beans) - soaked overnight(1/2 cup)kabuli chana (white chickpeas) - soaked overnight(1/2 cup)black eyed beans (lobia) - soaked overnight(1/2 cup)salt - to taste - 2
Pressure cook for at least 6-8 whistle
- 3
Allow the pressure to release naturally and drain any excess water
- 4
Meanwhile prep and cut all the vegetables for the salad and keep it ready
- 5
Combine all the above ingredients (cooked legumes, onion, tomato, cucumber, bell peppers, spice powders and coriander leaves) mentioned above in a large bowl
red onion - finely chopped(1)tomato - seeds removed and chopped(1)cucumber - thinly sliced(1/2)green bell pepper (capsicum) - chopped(1/4)sprig coriander (dhania) leaves - finely chopped(3)red chilli powder(1/2 teaspoon)cumin powder (jeera) - roasted(3/4 teaspoon)chaat masala powder(1/2 teaspoon) - 6
Mix everything properly and taste check for seasoning
salt - to taste - 7
Allow the flavours to blend
- 8
Serve immediately
- 9
Serve Three Bean Salad as a side dish along with Roasted Tomato and Pumpkin Soup for a weeknight dinner
tomato - seeds removed and chopped(1)cumin powder (jeera) - roasted(3/4 teaspoon)
About this recipe
A high protein Mexican recipe with rajma (large kidney beans) - soaked overnight, kabuli chana (white chickpeas) - soaked overnight, black eyed beans (lobia) - soaked overnight. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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