Paneer & Kidney Bean Salad Recipe – Honey-Orange Indian Chaat

Last Updated on 2 months by Neha Deshmukh

Paneer & Kidney Bean Salad Recipe – Honey-Orange Indian Chaat

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and delicious snack or side dish. This Paneer & Kidney Bean Salad is exactly that – a vibrant, flavourful chaat that’s bursting with freshness. I first made this when I was craving something light yet satisfying, and it’s been a family favourite ever since! It’s perfect for a warm afternoon, a potluck, or just when you need a little pick-me-up.

Why You’ll Love This Recipe

This isn’t your average salad. It’s a delightful Indian-inspired chaat, balancing sweet, tangy, and savoury flavours. It’s incredibly easy to throw together – seriously, 15 minutes is all you need! Plus, it’s packed with protein and nutrients, making it a guilt-free treat. The combination of paneer, kidney beans, and fresh fruits is just… chef’s kiss.

Ingredients

Here’s what you’ll need to create this colourful salad:

• ¼ cup boiled kidney beans (rajma)
• ½ cup cubed paneer
• 1 small chopped onion
• 1 small chopped cucumber
• 1 small chopped capsicum (bell pepper)
• 1 chopped tomato
• 1.5 cups chopped pineapple
• Peeled orange segments (about 1 orange)
• ¼ cup sprouts
• 1 tbsp chopped coriander leaves (cilantro)
• 1 tbsp honey
• Salt and pepper to taste

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Rajma (Kidney Beans) – Varieties & Preparation

Rajma is a staple in North Indian cuisine. You can use any variety you prefer – the red kidney beans are most common. I always prefer to boil my own from dried beans (about 1 cup dried yields ¼ cup boiled), but canned kidney beans work in a pinch (just rinse them well!). About 180g of dried rajma will give you the required amount.

Paneer – Choosing the Right Type

Paneer is Indian cheese, and its texture is key here. You want a firm paneer that holds its shape when tossed. Avoid the super soft, spongy kind. You can find it at most Indian grocery stores, or even make your own! Around 100g of paneer is perfect.

Pineapple & Orange – Freshness & Sweetness

Fresh pineapple and oranges are essential for that bright, juicy flavour. Canned pineapple just doesn’t compare. The sweetness of the fruit balances the savoury elements beautifully.

Sprouts – Types & Health Benefits

I love adding moong sprouts (mung bean sprouts) to this salad for a boost of nutrition and a lovely crunch. You can also use chana sprouts (chickpea sprouts) or a mixed sprout blend. They’re packed with vitamins and enzymes! About 30g of sprouts is ideal.

Honey – Regional Honey Variations

A good quality honey adds a lovely sweetness. I personally love using wildflower honey, but any honey you enjoy will work. You could even experiment with different regional varieties for a unique flavour profile.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be enjoying this salad in no time.

1. In a large bowl, gently combine the boiled kidney beans, cubed paneer, chopped onion, cucumber, capsicum, tomato, pineapple, orange segments, and sprouts.
2. Sprinkle in the chopped coriander leaves, drizzle with honey, and season with salt and pepper.
3. Now, here’s the important part: toss everything gently! You don’t want to mash the paneer or bruise the fruit.
4. Give it a taste and adjust the seasoning if needed. A little extra honey if you like it sweeter, or a pinch more salt to balance the flavours.
5. Serve immediately for the best freshness and crunch.

Expert Tips

• Don’t overmix: Seriously, gentle tossing is key.
• Chill the paneer: If you have time, chilling the paneer for 15-20 minutes before adding it to the salad will help it hold its shape even better.
• Taste as you go: Adjust the honey and salt to your liking. Everyone’s palate is different!

Variations

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

• Vegan Adaptation: Swap the paneer for tofu! Make sure to press the tofu to remove excess water before cubing it.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your honey and any pre-made sprouts to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment: Add a pinch of chaat masala or a finely chopped green chilli for a little kick. My friend, Priya, loves adding a dash of red chilli powder!
• Festival Adaptation: For auspicious occasions, add a sprinkle of pomegranate seeds – they symbolize prosperity and good luck.

Serving Suggestions

This salad is fantastic on its own as a light lunch or snack. It also makes a wonderful side dish with grilled chicken, fish, or even a simple dal and rice. I often serve it alongside my homemade samosas for a complete Indian feast!

Storage Instructions

This salad is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Keep in mind that the fruits and vegetables may release some liquid, so the salad might become a little soggy.

FAQs

Let’s answer some common questions!

Is this salad best served immediately?

Yes, absolutely! The salad is at its freshest and crunchiest when served right away.

Can I use canned kidney beans instead of boiling them myself?

You can, but make sure to rinse them thoroughly to remove the canning liquid.

What type of paneer works best in this recipe?

A firm, non-spongy paneer is ideal.

Can I add other fruits or vegetables to this salad?

Definitely! Feel free to experiment with other fruits like grapes or mango, or vegetables like carrots or beetroot.

How can I adjust the sweetness level of the salad?

Simply add more or less honey to suit your taste.

Is this salad suitable for a potluck or picnic?

Yes, it’s perfect for both! Just keep it chilled until serving.