Mango Rajma Salad Recipe – Easy Indian Summer Salad

Last Updated on 2 months by Neha Deshmukh

Mango Rajma Salad Recipe – Easy Indian Summer Salad

Hey everyone! If you’re anything like me, summer means vibrant flavors, light meals, and spending as much time outdoors as possible. This Mango Rajma Salad is exactly that – a burst of sunshine in a bowl! I first made this when I was craving something refreshing but also wanted a little bit of that familiar Indian comfort. It’s become a staple at our summer picnics and barbecues, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This salad is seriously a winner. It’s quick to put together – we’re talking about 30 minutes max! The combination of sweet mango, hearty rajma (kidney beans), and a tangy balsamic dressing is just… chef’s kiss. It’s healthy, packed with protein, and totally customizable. Plus, it’s a fantastic way to showcase the incredible flavors of Indian cuisine in a light and refreshing way.

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 1 big ripe mango (Banganapally variety)
• ¼ cup cooked rajma
• 1 onion
• ½ cup sweet corn kernels
• 1 tbsp almonds
• 3 tbsp capsicum
• ½ cup baby spinach
• Salt, as needed
• Few coriander leaves
• 2 tbsp olive oil
• 1 tbsp pepper powder
• 1 tbsp sugar or honey
• 1 tbsp balsamic vinegar

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Mango Varieties (Banganapally Highlight)

The star of the show! While you can use any ripe mango, I highly recommend the Banganapally variety if you can find it. It’s known for its beautiful sweetness and firm texture, which holds up beautifully in a salad. Alphonso is also amazing, but can be a little softer.

Rajma – The Indian Kidney Bean

Rajma is a staple in North Indian cuisine, often enjoyed as a hearty curry. Using pre-cooked rajma saves a ton of time. If you’re cooking it from scratch, make sure it’s tender but not mushy. About 1 cup of dry rajma will yield roughly 2-2.5 cups cooked.

Balsamic Vinegar – A Flavorful Twist

Balsamic vinegar adds a lovely tanginess that balances the sweetness of the mango. Don’t be scared of it! It really elevates the whole salad.

Olive Oil Choices & Regional Variations

I usually use extra virgin olive oil for its flavor, but any good quality olive oil will work. In some parts of India, people use mustard oil for a more pungent flavor – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, select a just-ripe mango and cut it into firm cubes. Don’t go for overly ripe mangoes, as they’ll get mushy.
2. Boil sweet corn kernels (fresh or frozen) and drain them well. Nobody likes a soggy salad!
3. Finely chop the onion and capsicum. I like to keep the capsicum pieces small so they blend in nicely.
4. Now, let’s prepare the dressing. In a small bowl, whisk together the olive oil, pepper powder, sugar (or honey), and balsamic vinegar. Give it a good whisk until everything is combined.
5. In a large bowl, combine the mango cubes, spinach, onion, rajma, almonds, corn, capsicum, and coriander leaves.
6. Pour the dressing over the salad and add salt to taste.
7. Gently toss all the ingredients until everything is evenly coated. Be gentle, we don’t want to bruise the mango!
8. Serve immediately for optimal freshness. Seriously, this salad is best enjoyed right away.

Expert Tips

• Don’t overdress the salad! Start with a little dressing and add more as needed.
• Chill the mango for about 15-20 minutes before cutting for easier handling.
• Toast the almonds lightly for extra flavor and crunch.

Variations

This salad is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply use maple syrup or agave nectar instead of honey.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Adding Chili): My friend Priya loves to add a pinch of chili flakes or a finely chopped green chili for a little kick.
• Summer Festival/Picnic Adaptation: Pack the dressing separately and toss it with the salad just before serving to prevent it from getting soggy.

Serving Suggestions

This Mango Rajma Salad is fantastic on its own as a light lunch or side dish. It also pairs beautifully with grilled chicken, fish, or paneer tikka. We often serve it alongside some warm roti or naan for a complete meal.

Storage Instructions

While this salad is best enjoyed immediately, you can store leftovers in an airtight container in the refrigerator for up to a day. However, the mango may soften and the salad may become a little soggy.

FAQs

Let’s answer some common questions:

What type of mango is best for this salad?

Banganapally is my top pick, but Alphonso, Kent, or Tommy Atkins will also work well. Just make sure it’s ripe but firm!

Can I use canned rajma instead of cooked rajma?

Absolutely! Just drain and rinse the canned rajma thoroughly before adding it to the salad.

Is it necessary to use balsamic vinegar, or can I substitute it?

While balsamic vinegar adds a unique flavor, you can substitute it with lemon juice or lime juice in a pinch.

How can I make this salad ahead of time?

You can chop the vegetables and prepare the dressing ahead of time. Store them separately and combine everything just before serving.

Can I add other vegetables to this salad?

Definitely! Cucumber, avocado, or even some grated carrots would be delicious additions.