Kidney Beans Salad

I’ve decide to experiment making different kinds of salads. The decision stems from two reasons. One is to move to a healthier way of eating and the second is to explore the endless permutations and combinations of salads that different ingredients can create. I was browsing through some websites that gave salad recipes so delicious that I was tempted to try one out immediately. I took stock of whatever ingredients were available at home and tossed up a tasty and nutritious salad. The best aspect of the entire procedure was that it’s absolutely burner free and oil free!! I would call it the Kidney bean salad, because that’s the dominating ingredient in my recipe. Feel free to vary the proportions. You can also add some chopped onions, though I haven’t because I had run out of stock!!


  • 100 gm kidney beans
  • 1 capsicum
  • 1 boiled potato
  • 1 tomato
  • 2 tbsp roasted peanuts
  • 4-5 basil leaves
  • ½ lemon
  • Salt
  • ½ tsp Indian Chat masala


  • Boil the kidney beans with salt and keep it aside
  • In a bowl squeeze out the lemon, add salt and chat masala.
  • Add the boiled kidney beans, chopped boiled potato, chopped tomato, peanuts and chopped capsicum and toss it well
  • Garnish with basil leaves and serve

Preparation time: 15 minutes

Serves: 2

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