Spice Up Your Meals With This Vibrant Indian-Style Bean Salad

A new Indian-style bean salad offers a flavourful twist on traditional pulse dishes. The recipe combines three types of beans with a spicy green chutney dressing, making it both vegan and gluten-free. It works well as a light meal or a side dish, with options to include fresh fruit for extra taste.

The salad uses a mix of beans, such as moong, masoor lentils, brown chickpeas, or butter beans. For the 'Cook With Dried Beans' theme, the beans were soaked and cooked from scratch instead of using canned ones. This method adds texture and depth to the dish.

To make the salad more filling, extra ingredients like avocado, broccoli, or shredded cabbage can be added. Raw mango, pomegranate, or guava also bring a fresh, tangy contrast to the spicy flavours. The green chutney dressing ties everything together, keeping the dish simple yet bold.

Canned beans remain an option for those short on time. However, the recipe encourages using dried pulses for a more authentic taste. The result is a nutritious, easy-to-make salad that suits different dietary needs.

This Indian-style bean salad stands out for its versatility and bold flavours. It can be adapted with various beans, vegetables, and fruits, making it a flexible choice for meals. The dish also highlights how pulses can be prepared in different ways, from quick canned options to slow-cooked dried beans.