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