Rajma salad
A simple red kidney beans salad recipe that is vegan and gluten-free
Servings 4
Ingredients
- ¾ cup kidney beans unsoaked
- 2 tomatoes medium-sized
- 1 onion small one
- ½ avocado
- 2 tablespoon coriander leaves finely chopped
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 2 green chili
- 10 whole walnuts
- 1 garlic pod
- salt to taste
- Water to cook beans
Instructions
- Soak kidney beans or rajma for 8 hours or over-night.
- Wash the soaked beans twice and cook it with 1 cup of fresh water in a pressure cooker for 4 - 5 whistles. Add little salt while cooking beans. Beans should not be mushy as we are making the salad.
- While beans are cooking, finely chop tomatoes, onion, coriander leaves, and green chili. Grate the garlic pod and keep it aside.
- Take a mixing bowl and add finely chopped tomatoes, onions, coriander leaves, green chilis, olive oil, lemon juice, grated garlic, and salt. Mix everything well.
- Drain water from cooked beans and add beans, chopped walnuts to the above mixture.
- Mix everything well.
- Add chopped Avocado and stir in. The salad is ready to serve! Add avocados just before serving.
Notes
¾ cup unsoaked or dry Kidney beans yield roughly 2 cups of soaked beans and the same amount of cooked beans.