Go Back
–+ servings
Rajma salad with cherry tomatoes, sweet corn, and cucumber on a black plate.
Print

Rajma salad (Indian kidney bean salad)

This rajma salad is a delicious Indian kidney bean salad that's vegan and gets ready in just 10 minutes. It makes a great side dish with a lot of main course dishes and is also filling enough to be enjoyed as a healthy meal. This protein-rich kidney bean salad is perfect for picnics, potlucks, and summer cookouts.
Course Salad, Side Dish
Cuisine Indian, North Indian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 107kcal
Author Vandana Chauhan

Equipment

  • 1 Chopping board
  • 1 Knife
  • 1 Large salad bowl

Ingredients

  • 3 cups home cooked/ canned kidney beans
  • 1 medium red onion finely chopped
  • 1 medium cucumber finely chopped
  • 1 cup cherry tomatoes cut in half
  • ½ cup cooked sweet corn kernels
  • 1 green chili finely chopped
  • ¼ cup cilantro (coriander leaves) finely chopped
  • 10-12 fresh mint leaves finely chopped
  • Juice of 1 medium lime around 3-4 tablespoons, adjust to taste
  • 2 teaspoons roasted cumin powder
  • 1 teaspoon chaat masala
  • 1 teaspoon red chili flakes
  • ½ teaspoon ground black pepper
  • Black salt to taste

Instructions

  • Put cooked kidney beans in a bowl. Add sweet corn kernels, chopped vegetables, herbs, and green chilies.
  • Make salad dressing by mixing lime juice, black salt, roasted cumin powder, chaat masala, red chili flakes, and ground black pepper, in a bowl. 
  • Pour the salad dressing into the salad bowl.
  • Gently toss. Check and adjust the seasoning.

Video

Notes

  • If you are cooking kidney beans at home, don't overcook otherwise they will get mashed when you mix them with other ingredients.
  • Also, allow the kidney beans to reach room temperature before using them in the salad. If you start tossing hot beans they will easily get mashed. Fresh herbs and vegetables will also get slightly cooked if you mix them with hot beans.
  • You can also use canned beans but strain and rinse them before using in the salad.
  • Adjust the amount of seasoning to suit your taste.
  • I have used Persian cucumber in this recipe, if you use the Indian variety of cucumber, peel and deseed it before using.
  • Other vegetables like bell peppers and carrots can also be used in this salad.
  • You may mix different kinds of beans like black beans, black-eyed beans, cannellini beans, chickpeas, etc, and use them in the recipe along with kidney beans.
  • If you prefer a milder salad, either skip adding green chilies or remove its seeds before adding them to the salad. 
  • Chop green chilies into very fine pieces so that you don't get very big hot chili pieces in every bite of your salad.
  • Chaat masala also has salt in it so add black salt carefully.
  • Instead of black salt, you can use regular white salt or pink salt too.
  • Though generally oil is not added to rajma salad if you want you can add 1-2 tablespoons of extra virgin olive oil to it. It will not only make the salad more flavorful but will also increase the shelf life of the salad.
  • More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 107kcal | Carbohydrates: 20g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 50mg | Potassium: 377mg | Fiber: 6g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 3mg