This high-protein Indian rajma salad is made with boiled kidney beans, sweet corn, veggies, herbs, tossed in a simple yogurt dressing. It's colorful, filling, full of flavors, and a perfect summer salad.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 3
  • Category: Salad
  • Cuisine: Indian

Ingredients

Dressing

  • 1/2 cup hung curd ((or Greek yogurt))
  • 2 garlic cloves (minced)
  • 1 teaspoon yellow mustard ((or dijon mustard))
  • 1/2 teaspoon roasted cumin powder
  • salt, pepper (to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup ((or honey))

For Salad

  • 1 cup boiled rajma (kidney beans)
  • 1/2 cup boiled sweet corn
  • 1/4 cup onion (diced)
  • 1/4 cup tomato (diced)
  • 1/4 cup cucumber (diced)
  • 1/4 cup bell pepper (diced)
  • 2 tablespoons coriander leaves (finely chopped)
  • 2 tablespoons roasted peanuts
  • 1 tablespoon sunflower seeds

Method

  1. In a large mixing bowl, add the dressing ingredients like hung curd (or Greek yogurt), minced garlic, yellow mustard paste, roasted cumin powder, salt, pepper to taste, lemon juice, maple syrup (or honey). Whisk everything well until well-combined.
  2. Next, add boiled rajma, sweet corn, veggies like diced onion, tomato, cucumber, bell peppers, coriander leaves, roasted peanuts, and sunflower seeds.
  3. Toss everything well.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.