It’s comforting, protein-rich, and easy to make salad full of varieties of veggies and soya chunks. I have made this beans salad over and over again with awesome results each time. I like to add Roasted peanuts, Soya chunks, boiled eggs etc. Red onions, Broccoli and colour full Bell peppers add a pretty colour to it. You can add any veggies you like, the salad doesn’t care.
Preparation Time: 10mins ∏ Cooking Time: 20mins ∏ Servings:2-3 persons
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1-1/2 cup overnight soaked Kidney beans+Chickpea+Moong
- 1/4 cup green capsicum chopped (slices)
- 1/4 cup red capsicum chopped (slices)
- 1 small size onion chopped (slices)
- 1 small size tomato chopped (slices)
- 1/2 cup broccoli florets
- 1 boil egg
- 1 green chillies finely chopped
- 2-3 teaspoon spring onion chopped
- Coriander leaves -fistful (finely chopped)
- 1/2 cup Soya chunks
- 1/4 cup peanuts
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon chaat masala
- 1/2 teaspoon lemon juice( or vinegar)
- 1-2 teaspoon olive or vegetable oil
- Salt as per taste
How to make Beans Salad:
Step1: To begin making the salad, get all the ingredients ready for cooking. Cut the vegetables and keep them ready.
Boil egg. Blanch the broccoli florets. Soak soya chunks in hot water with some salt, Once its soft and spongy gently squeeze and remove all the water.
Pressure cook beans, chickpea and moong together for 1-2 whistle or till its soft. Once the pressure is released, drain the water and keep it aside on strainer.
Step2: Turn on flame and heat a pan. Then add 1 teaspoon oil and let it heat. Add onion and saute it for 2-3 minutes, then add red bell pepper, green bell pepper and tomato. Mix everything and saute it for 2-3 minutes on medium-high flame.
Remove it on a plate.
Step3: In the same pan saute blanched broccoli florets for 2-3 minutes on medium-high flame. Remove it on a plate.
Then add some oil (I prefer using butter, it tastes really great) and add soaked soya chunks. Keep the flame to low-medium and saute it for 2-3 minutes till it becomes crispy from outside. Once done remove it on a plate.
Now add peanuts on the same pan and roast it for 2-3 minutes on low-medium flame.
Step4: Take all the sauteed veggies and boiled beans on a large bowl or plate. Add boiled egg, green chilly, spring onion, fresh coriander leaves, roasted peanuts, soya chunks (I prefer adding peanuts and soya chunks just before serving so that it remain crunchy). Sprinkle some chaat masala, black pepper, salt as per taste and lemon. Mix everything well. Taste and adjust salt and lemon juice as per your requirement.
Bean salad is ready. Drizzle some olive oil on top and serve it fresh.
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