Kidney beans avocado salad - rajma avocado salad

Kidney beans Avocado salad

A simple salad with Kidney beans or Rajma and Avocado.

Course Salad
Cuisine Indian
Keyword Rajma
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 8 hours
Total Time 35 minutes
Servings 4 - 5
Author Sravanthi


  • 3/4 cup Kidney beans( Unsoaked)
  • 2 Medium-sized tomatoes
  • 1 Small onion
  • 1/2 Avocado
  • 2 tbsp Chopped coriander leaves
  • 1 tbsp Olive oil
  • 1 tsp Lemon juice
  • 2 Green chili
  • 10 Whole walnuts
  • 1 Garlic pod
  • Salt to taste
  • Water to cook beans


  1. Soak kidney beans or rajma for 8 hours or over-night.

  2. Wash the soaked beans twice and cook it with 1 cup of fresh water in pressure cooker for 4 - 5 whistles. Add little salt while cooking beans. Beans should not be mushy as we are making the salad.

  3. While beans are cooking, finely chop tomatoes, onion, coriander leaves, and green chili. Grate the garlic pod and keep it aside.

  4. 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.

  5. Drain water from cooked beans and add beans, chopped walnuts to the above mixture.

  6. Mix everything well.

  7. Add chopped Avocado and stir in. The salad is ready to serve! Add avocados just before serving.

Recipe Notes

3/4 cup unsoaked or dry Kidney beans yield roughly 2 cups of soaked beans and the same amount of cooked beans.