Pakistani Mixed Bean Salad Recipe – Pakistani Special
Pakistani Mixed Bean Salad is a nutritious, hearty, and flavorful salad made with a combination of legumes, fresh vegetables, herbs, and a tangy lemon dressing. Popular in Pakistani households, this salad is often served as a side dish during Ramadan, at family gatherings, or as a light, wholesome lunch. Packed with protein, fiber, and bold South Asian spices, this salad is both filling and refreshing.
- Prep Time15 min
- Total Time15 min
For the Salad:
- 1 cup boiled chickpeas (or canned, drained and rinsed)
- 1 cup boiled kidney beans (or canned, drained and rinsed)
- 1 cup boiled black beans or white beans
- 1 small red onion, finely chopped
- 1 tomato, finely diced
- 1 small cucumber, chopped
- 2 tablespoons fresh coriander (cilantro), chopped
- 1 green chili, finely chopped (optional, for heat)
- ½ teaspoon roasted cumin powder
- ½ teaspoon chaat masala
- Salt, to taste
- Black pepper, to taste
For the Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon vinegar (optional for extra tang)
Prepare the Beans:
If using dried beans, soak and boil until soft. If using canned beans, drain and rinse well.
Combine the Ingredients:
In a large bowl, add all beans, chopped vegetables, coriander, and green chili.
Sprinkle in roasted cumin, chaat masala, salt, and pepper.
Make the Dressing:
In a small bowl, whisk together lemon juice, olive oil, and vinegar (if using).
Toss and Serve:
Pour the dressing over the bean mixture.
Toss well to combine.
Chill for 10–15 minutes before serving (optional, for enhanced flavor).
Recipe Notes:
You can use any combination of beans—black-eyed peas, mung beans, or lentils also work well.
Adjust spice levels based on your taste—omit green chili for a milder salad.
Add-ins like boiled potatoes, corn, or pomegranate seeds make delicious variations.
Best served cold, and keeps well in the refrigerator for up to 2 days.
