Kidney Bean Salad

This kidney bean salad is such a wonderful salad that can served along with any Indian main course.

I use drained and canned Kidney beans but you can use dried kidney beans that are soaked overnight and pressure cooked till it is soft but firm.

We have added some onions, tomatoes for the texture and crunch.
The salad is then mixed with simple flavours and seasonings like chaat masala, lemon juice and green chillies.

I use coriander leaves which adds a lovely freshness but you can add mint, parsley or dill.

1 can of kidney beans, drained and rinsed.
1 red onion, finely chopped
2 Green Chillies, finely chopped 1/4 green capsicum sliced
1 teaspoon Chaat Masala Powder
1 Lemon, juiced

Coriander Leaves, small bunch, finely chopped
Salt to taste 

Into a mixing bowl, add the kidney beans, onions, green chilli, chaat masala powder, salt, mint leaves and lemon juice.

Mix well to combine the salad ingredients. Check the salt and adjust to taste. Serve chilled.

I served it with roast chicken drumsticks today!


If you like you can use 1 Tomato,  seeds removed and finely chopped.

If you want to use dried kidney beans, soak the beans overnight.

To cook, place the soaked kidney beans in a pan and cover with a fresh change of cold water, then bring to the boil. The beans must boil for ten minutes to destroy the toxin. After this, simmer until cooked (approximately 45 to 60 minutes), when they should have an even, creamy texture throughout.

Drain any residual water the use for your salad.

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