Vegan Three Bean Salad With Tangy Dressing Recipe

About this recipe

This vibrant and protein-packed vegan three bean salad is perfect for dinner. Featuring a tangy dressing and crisp vegetables, it’s a refreshing and satisfying solution for a quick, healthy meal.

Ingredients

• 1 kg Rajdhani Red Rajma
• 1 kg Basic Kabuli Chana (Small Size)
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 100 g Celery
• 250 g Organically Grown Green Capsicum
• 125 g Yellow Bell Pepper
• 5 kg Madhur Sugar M30
• 670Ml Winn Vinegar
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Rinse and drain the green beans, yellow wax beans, kidney beans, and chickpeas. Set them aside in a large mixing bowl.
2. 2. Add the diced onion, chopped celery, and diced green pepper to the bowl with the beans. Mix gently to combine.
3. 3. In a small saucepan, heat the vinegar and sugar over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let it cool to room temperature.
4. 4. Once the vinegar mixture has cooled, whisk in the vegetable oil, salt, and pepper until well combined.
5. 5. Pour the dressing over the bean and vegetable mixture. Toss gently to ensure everything is evenly coated.
6. 6. Transfer the salad to an airtight container and refrigerate for at least 8 hours or overnight to allow the flavors to meld.
7. 7. Serve chilled as a refreshing dinner option or as a side dish.