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.
Today, I am sharing a high protein salad recipe using my favorite rajma, veggies and yogurt dressing. You can eat it as a meal itself or as a side dish with jeera rice and dal tadka.
This salad is super easy to make, if you already have boiled rajma on hand, it comes together in less than 15 minute. Also check out Indian tofu salad with greek yogurt dressing and chickpea salad with yogurt dressing.
The next time you boil rajma for rajma masala, set some aside and whip up this salad.
Want to know more about pulses used in Indian cooking? Explore my detailed guide on Indian Pulses.
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Ingredients
- Rajma: Also known as kidney beans. I like to soak the rajma overnight or atleast for 4+ hours in hot water and pressure cook in Instant Pot for 30 minutes. You can also use canned kidney beans.
- Veggies: Red onions, tomatoes, bell peppers, cucumbers and sweet corn.
- Fresh Herbs: Use fresh coriander.
- Roasted Peanuts: I roasted peanuts in the air fryer. You can also use store-bought peanuts.
- Seeds: I used sunflower seeds, you may use any nuts or seeds of your choice.
Dressing
- Hung Curd: I use homemade yogurt to make hung curd. You can also use store-bought Greek yogurt.
- Garlic: Use freshly minced garlic.
- Yellow Mustard: I used store-bought yellow mustard, it gives tangy, little heat and creaminess to the dressing. If you don't have it, you can either use Dijon mustard or (mayonnaise and white vinegar) instead.
- Lemon juice: Freshly squeezed lemon juice is preferred for this salad. You can substitute any type of vinegar, like distilled white, or apple cider vinegar
- Seasoning: roasted cumin powder, salt, and freshly ground black pepper.
How to Make Indian Rajma Salad
In a large mixing bowl, add the dressing ingredients like ¼ cup hung curd (or Greek yogurt), 1 teaspoon minced garlic, 1 teaspoon yellow mustard paste, ½ teaspoon roasted cumin powder, salt, pepper to taste, 1 tablespoon lemon juice, 2 teaspoons of maple syrup (or honey). Whisk everything well until well-combined.
Next, add 1 cup boiled rajma, ½ cup boiled sweet corn, veggies like ¼ cup diced onion, ¼ cup tomato, ¼ cup cucumber, ¼ cup bell peppers, 2 tablespoons coriander leaves, 2 tablespoons roasted peanuts, and 1 tablespoon sunflower seeds.
Toss everything well. Your High protein rajma salad is ready.
Serving Suggestions
You can serve Indian kidney beans salad with soups like creamy beetroot tomato soup or sweet corn soup.
Expert Tips
- Other Vegetables: You can add other vegetables such as grated carrot, beetroot, red cabbage, raw mango, avocado, or boiled sweet potatoes.
- Leftovers: You can store the leftovers for 1-2 days in the refrigerator.
- Other Beans: You can add other beans like boiled white chickpeas, instant pot black chickpeas for added protein.
More Indian Salad Recipes
Indian Rajma Salad (High Protein)
Ingredients
Dressing
- ¼ cup hung curd (or Greek yogurt)
- 2 garlic cloves minced
- 1 teaspoon yellow mustard (or dijon mustard)
- ½ teaspoon roasted cumin powder
- salt, pepper to taste
- 1 tablespoon lemon juice
- 1-2 teaspoons maple syrup (or honey)
For Salad
- 1 cup boiled rajma (kidney beans)
- ½ cup boiled sweet corn
- ¼ cup onion diced
- ¼ cup tomato diced
- ¼ cup cucumber diced
- ¼ cup bell pepper diced
- 2 tablespoons coriander leaves finely chopped
- 2 tablespoons roasted peanuts
- 1 tablespoon sunflower seeds
Instructions
- 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.
- Next, add boiled rajma, sweet corn, veggies like diced onion, tomato, cucumber, bell peppers, coriander leaves, roasted peanuts, and sunflower seeds.
- Toss everything well.
Nutrition
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