Go Back
+ servings
Kidney beans avocado salad - rajma avocado salad

Rajma salad

A simple and healthy red kidney beans salad recipe that is vegan and gluten-free
Course Salad
Cuisine American, Indian
Keyword red kidney beans salad recipe, Under 30 minutes recipes
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 8 hours
Total Time 35 minutes
Servings 4
Author Sravanthi


  • 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


  • 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.


¾ cup unsoaked or dry Kidney beans yield roughly 2 cups of soaked beans and the same amount of cooked beans.