Simple Indian-Style Mixed Bean Salad (Inspired by Tia and Tofu's Lunch)

Ingredients

• 1 cup Cooked mixed beans (kidney beans, chickpeas, black beans, etc.) (You can use canned or home-cooked beans)
• 1 medium Tomato (Diced)
• 1/2 medium Cucumber (Diced)
• 1/4 small Red onion (Finely chopped (optional, for mild flavor))
• 2 tablespoons Fresh cilantro (Chopped)
• 1 tablespoon Lemon juice (Freshly squeezed preferred)
• 1/4 teaspoon Salt (Adjust to taste)
• 1/8 teaspoon Black pepper (Freshly ground preferred)
• 1 teaspoon Olive oil (Optional, for extra flavor and texture)

Instructions

1. Prepare the vegetables

   Wash and dice the tomato and cucumber. Finely chop the red onion and cilantro.

   Time: PT5M

2. Prepare the beans

   If using canned beans, drain and rinse them thoroughly in a colander under running water to remove excess sodium and any canning liquid.

   Time: PT2M

3. Mix the salad

   In a mixing bowl, combine the beans, diced tomato, cucumber, onion, and cilantro.

   Time: PT2M

4. Season the salad

   Add lemon juice, salt, black pepper, and olive oil (if using). Mix well to coat all ingredients evenly.

   Time: PT2M

5. Rest and serve

   Let the salad sit for 5 minutes to allow flavors to meld. Serve immediately or chill for a cold salad.

   Time: PT5M

6. Cleanup

   Wash the mixing bowl, knife, cutting board, spoon, and colander. Wipe down the counter.

   Time: PT5M

Nutrition Facts

Calories

220

Protein

10g

Carbohydrates

36g

Fat

3g

Fiber

9g

Ingredient Substitutions

• Instead of Cooked mixed beans (kidney beans, chickpeas, black beans, etc.): Any single type of bean, Lentils
• Instead of Tomato: Cherry tomatoes, Omit if unavailable
• Instead of Cucumber: Bell pepper, Omit if unavailable
• Instead of Red onion: Green onions, Omit for kid-friendliness
• Instead of Fresh cilantro: Parsley, Omit
• Instead of Lemon juice: Lime juice, Vinegar
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper, Chaat masala
• Instead of Olive oil: Any neutral oil, Omit for oil-free

Equipment Needed

• Mixing bowl
• Cutting board
• Knife
• Spoon (for mixing)
• Colander or strainer (optional)

Critical Steps — Do Not Skip

• If using canned beans, drain and rinse them thoroughly in a colander under running water to remove excess sodium and any canning liquid.

Chef Tips from the Video

• Add chopped green chili or a pinch of cumin for extra flavor.
• For a creamy version, add a spoonful of plain yogurt (not vegan).
• Great as a filling for wraps or sandwiches.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Stir before serving.

Freezer: Not recommended; texture will suffer.

Room temperature: Safe for up to 2 hours; refrigerate if not serving immediately.

Make-Ahead Tips

• Chop vegetables and cook beans in advance; mix just before serving.
• Salad can be made a few hours ahead and refrigerated for better flavor.