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Mixed Bean Salad with Balsamic Dressing

Ingredients

For the Salad
Rajma (Red Kidney Beans): 150 g, cooked
Garbanzo Beans (Kabuli Chana): 150 g, cooked
Cucumber: 1 medium, diced
Capsicum (Bell Pepper): 1 medium, small diced (brunoised)
Tomato: 1 large, small diced
Onion: 1 medium, small dice
Iceberg/Romaine Lettuce: ½ head, medium diced for base
Spring Onion: 1 tbsp., finely chopped for garnish optional

For the Balsamic Dressing

Balsamic Vinegar: 1 tbsp. (Table spoon)
Olive Oil: 2 tbsp.
Oregano (Dried): ½ tsp
Chilli Flakes: ½ tsp
Jalapeño (Chopped): 1 tsp
Salt: 1 tsp (teaspoon)
Freshly Ground Black Pepper: 1 tsp

Method

1. Prepare Beans:
Soak rajma (Red kidney beans and Chana (chick peas/ Garbanzo beans) overnight. Boil until soft but not mushy. Cool completely.

2. Prepare Vegetables:
Chop cucumber, capsicum, tomato, onion and lettuce. Keep aside.

3. Make Dressing:
In a bowl combine balsamic vinegar, olive oil, oregano, chilli flakes, jalapeño, salt and pepper. Whisk well until emulsified.

4. Assemble the Salad:
Spread lettuce leaves as a base on a plate or bowl.
Mix beans with chopped vegetables in another bowl.
Pour dressing over and toss gently.

5. Garnish:
Sprinkle spring onion on top.

6. Serve:
Serve chilled for best taste.

Chef Notes
Reduce salt slightly to balance acidity.
Add sweet corn or pomegranate for color and texture if desired.
Marinate for 15–20 minutes before serving for enhanced flavor



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