Rajma Salad – easyrecipe1

3 cups Cooked red kidney beans (rajma), rinsed and drained well
1 medium Cucumber, diced
2 medium Roma tomatoes, seeded and diced
1/2 medium Red onion, finely diced
1/2 cup Fresh cilantro, finely chopped
1/4 cup Fresh basil leaves (harvested fresh from the garden), torn or chopped

3 tbsp Extra virgin olive oil
2 tbsp Fresh lemon juice (or fresh lime juice)
1 tsp Ground cumin
1/2 tsp Chaat masala or ground sumac (for an authentic tangy kick)
Salt and freshly cracked black pepper, to taste
1/2 tsp Chili flakes or finely minced fresh green chili (optional, for heat)

If you are using canned red kidney beans, empty them into a fine-mesh colander and rinse thoroughly under cold running water until all canning liquid is washed away.
Shake the colander gently and allow the beans to drain completely so excess moisture does not water down the dressing. (Note: If cooking dried beans from scratch, ensure they are tender yet hold their shape before cooling completely.)

Wash all your fresh vegetables and herbs thoroughly.
Dice the cucumber and roma tomatoes into uniform, bite-sized pieces. Removing the watery seeds from the tomatoes helps keep the salad crisp and fresh.
Finely dice the red onion. If you prefer a milder raw onion bite, you can soak the diced red onion in cold water for 10 minutes, then drain and pat dry.
Chop the fresh cilantro and tear your garden-fresh basil leaves.

In a small mixing bowl or measuring cup, whisk together the extra virgin olive oil, fresh lemon juice, ground cumin, chaat masala (or sumac), salt, black pepper, and chili flakes until thoroughly emulsified.

In a large, clean mixing bowl, gently combine the drained red kidney beans, diced cucumbers, tomatoes, red onions, cilantro, and basil.
Toss the ingredients together carefully so the vegetables distribute evenly without crushing the tender beans.

Pour the zesty dressing evenly over the top of the bean and vegetable mixture.
Toss everything gently with a large spoon or spatula until all ingredients are coated uniformly with the bright, citrusy dressing.

For optimal flavor infusion, cover the bowl and let the salad sit at room temperature for 10 to 15 minutes before serving, or chill it in the refrigerator for up to 30 minutes.
Give the salad one final gentle toss, garnish with a few extra fresh herbs if desired, and serve fresh.

Keep It Crisp: To prevent the salad from becoming soggy during meal prep, add the salt and dressing right before serving, or store the dressing separately in a jar.
Customize Your Greens: Feel free to fold in a handful of fresh baby spinach or chopped bell peppers to enhance the crunch and nutritional profile.
Make It a Meal: Turn this vibrant side dish into a complete main course by serving it over a bed of mixed greens or scooping it into whole-wheat wraps.

Serving size: Approximately 1 cup