Indian Bean Salad Recipe- Rajma, Chana & Black Bean Chaat

Last Updated on 2 months by Neha Deshmukh

Indian Bean Salad Recipe – Rajma, Chana & Black Bean Chaat

Hey everyone! If you’re anything like me, you’re always looking for a quick, healthy, and delicious way to get your Indian food fix. This Indian Bean Salad – a vibrant chaat bursting with flavour – is exactly that! It’s become a regular in my kitchen, especially when I want something light yet satisfying. Honestly, it’s a lifesaver on busy weeknights.

Why You’ll Love This Recipe

This isn’t your average salad. It’s a flavour explosion! The combination of textures – the soft beans, crunchy veggies, and crispy sev – is just divine. Plus, it’s packed with protein and fibre, making it a really wholesome meal or side dish. And the best part? It comes together in under 30 minutes! It’s perfect for a quick lunch, a light dinner, or even as a colourful addition to a party spread.

Ingredients

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

• 1 can (approx 1.5 cups) Kidney Beans (Rajma)
• 1 can (approx 1.5 cups) Black Beans
• 1 can (approx 1.5 cups) Garbanzo Beans (Channas)
• ½ cup Bell Pepper, chopped
• ½ cup Radish, chopped
• 1 Firm Tomato, de-seeded and chopped
• ½ cup Cucumber, de-seeded
• ½ cup Carrots, shredded
• ½ cup Onions, fine sliced
• To taste Green Chillies, chopped fine
• To taste Salt
• ½ tsp Chaat Masala
• ½ tsp Garam Masala
• To taste Red Chili Powder
• 1 tsp Roasted Cumin Powder
• To taste Mint Chutney or Coriander Chutney
• To taste Tamarind Chutney
• For garnish: Sev
• For garnish: Cilantro
• 1 cup Thick Yogurt

Ingredient Notes

Let’s talk ingredients! Using canned beans is a total game-changer for speed and convenience. Just make sure to drain and rinse them really well – nobody wants a mushy salad! The blend of chaat masala and garam masala is what gives this salad its authentic Indian flavour. Don’t skimp on these!

And speaking of flavour… the chutneys are optional, but highly recommended. They add a lovely layer of complexity. Mint-coriander chutney is a classic, but tamarind chutney brings a beautiful tanginess. Different regions in India have their own preferred chutneys, so feel free to experiment! I sometimes add a dollop of my grandmother’s homemade mango chutney for a sweet and spicy kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, drain and rinse all those canned beans under cold water. This gets rid of any excess starch and makes the salad fresher.
2. In a large mixing bowl, combine the kidney beans, black beans, garbanzo beans, bell pepper, radish, tomato, cucumber, carrots, onions, and green chillies (if you’re using them).
3. Now, sprinkle in the salt, chaat masala, garam masala, red chili powder, and roasted cumin powder. Give everything a good mix, making sure all the veggies and beans are nicely coated with the spices.
4. In a separate bowl, whisk together the yogurt, salt, chaat masala, roasted cumin powder, and red chili powder. This is your creamy, flavourful dressing!
5. For immediate serving: Toss the bean-vegetable mixture with the yogurt dressing. Garnish generously with sev and cilantro.
6. For meal prep: Store the bean-vegetable mixture and the dressing separately in airtight containers in the fridge for up to 3 days. Combine and garnish just before serving – this keeps everything nice and crisp!

Expert Tips

A little tip from my kitchen to yours: don’t overmix the salad once you add the dressing. You want everything to be coated, but you don’t want to crush the beans or veggies. Also, taste as you go! Adjust the spices to your liking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply swap the thick yogurt for a plant-based yogurt alternative. Coconut yogurt works really well!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go! Just double-check the ingredients in your sev to be sure.
• Spice Level: If you’re sensitive to heat, use fewer green chillies or a pinch of red chili powder. If you like it spicy, go wild!
• Festival Adaptation: This salad is a fantastic side dish for festive occasions like Diwali or Holi. It adds a refreshing contrast to richer dishes. My family always requests it!

Serving Suggestions

This bean salad is delicious on its own, but it also pairs beautifully with other Indian dishes. Try serving it alongside:

• Aloo Tikki (Potato Patties)
• Samosas
• Pakoras
• Roti or Naan

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh, as the veggies might soften over time. Remember to store the dressing separately if you’re prepping ahead!

FAQs

Let’s answer some common questions:

• Can I use dried beans instead of canned? Yes, you can! But you’ll need to soak and cook them beforehand, which will add to the prep time.
• What is the best way to de-seed the tomato and cucumber? Simply cut them in half and scoop out the seeds with a spoon.
• Can I make this salad ahead of time? Absolutely! Just store the bean-vegetable mixture and the dressing separately.
• What chutneys pair best with this chaat? Mint-coriander chutney and tamarind chutney are classic choices, but feel free to experiment with others!
• How can I adjust the tanginess of the salad? Add a squeeze of lemon juice or a little more tamarind chutney.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!