Beans salad


  • Red kidney beans (canned or cooked)
  • Black kidney beans (canned or cooked)
  • Onion (red or yellow)
  • Green chillies (as per taste)
  • Cilantro
  • Lemon juice
  • Olive oil (any other cooking oil may also be used)


  • Slit green chillies and deep fry with olive oil in oggarne spoon (use two-three table spoons for half can each of beans)
  • Wash the canned beans thoroughly in cold water to remove the taste of preservative. drain the water in collander
  • Chop onions - can be fine or strands.
  • Mix beans, onion and lemon juice.
  • Add the olive oil with chilles and mix thoroughly
  • Can add some pepper powder or chat masala for spice.
  • Add chopped corriander and mix.

Keep in fridge to chill or serve immediately.

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