Healthy kidney Beans Salad

This refreshing and protein-packed kidney bean salad is loaded with colorful vegetables, fresh herbs, and a tangy lemon-olive oil vinaigrette. Perfect as a light lunch, side dish, or even meal prep—it’s easy to customize, nutrient-dense, and bursting with flavor.

Ingredients:

Base:

• 1½ cups cooked red kidney beans (rajma) or 1 can (16 oz), rinsed and drained

• ½ cup frozen mixed vegetables, boiled until just tender and cooled in ice water

• 1 cup chopped cucumber (2 small cucumbers)

• 2 medium ripe tomatoes, chopped

• ½ green bell pepper (or red/yellow/orange), chopped

• ½ medium onion, chopped

• 1 green chili, finely chopped (optional)

• 1 garlic clove, minced

• 1 tablespoon raisins (optional)

Herbs & Spices:

• ½ cup chopped cilantro (dhaniya)

• 8–10 mint leaves, finely chopped

• 1 teaspoon chaat masala (optional)

• ½ teaspoon roasted cumin powder (freshly ground for best flavor)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon coarsely crushed black pepper

For the Dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon fresh lemon or lime juice (or any vinegar of your choice)

• ½ tablespoon maple syrup or honey (optional)

Instructions:

1. Prepare the Vegetables:

   • Chop all fresh vegetables and herbs. Boil and shock the mixed veggies to retain color and texture.

2. Make the Dressing:

   • In a small jar or bottle, combine olive oil, lemon juice, maple syrup (if using), salt, pepper, chaat masala, and roasted cumin powder.

   • Shake well until emulsified and creamy.

3. Assemble the Salad:

   • In a large bowl, add kidney beans, cooked veggies, cucumbers, tomatoes, bell pepper, onions, green chili, garlic, raisins (if using), cilantro, and mint.

4. Toss with Dressing:

   • Pour the dressing over the salad and toss gently until well coated.

   • Taste and adjust salt or lemon juice if needed.

5. Serve or Chill:

   • Serve immediately or chill for 15–30 minutes for better flavor absorption.

   • If serving later, add dressing just before serving to prevent sogginess.

Tips:

• Make ahead: Chop and prep all ingredients in advance. Add dressing just before serving.

• Customizable: Swap vegetables, herbs, or spices to match your taste.

• Storage: Keeps well in the fridge for up to 2 days.