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  • Writer's pictureSharmila Ribeiro

Three Bean Salad

Beans are a super food – they are high fibre, high in protein, rich in minerals and are known to protect against heart disease and diabetes. When I was thinking up new ways for my kids to eat beans, I remembered this salad that I’d often eaten at my aunt Claudia’s dinner parties and made it as a side for dinner. To my delight, my middle son, Vikram, ate most of it as his main course.

Serves 6

Ingredients ½ cup dry or 1 cup cooked rajma (kidney beans)

½ cup dry or 1 cup cooked lobia (black-eyed peas)

100g green beans, cut into 1” long pieces (around 1 cup)

2 medium tomatoes (150g)


3 tablespoons extra virgin olive oil

1½ tablespoons vinegar or lime juice

1 teaspoon mustard

1 teaspoon salt

1 tablespoon sugar

¼ teaspoon freshly ground black pepper


  1. Soak the rajma and lobia overnight. Pressure-cook the rajma (around 3 whistles) until the beans are soft but firm. Pressure-cook the lobia separately – they cook quickly and usually need only 1 whistle.

  2. Make sure you have really fresh and tender green beans to start with. Steam or boil them until just done, around 5 minutes. They should be crunchy but cooked, and bright green in colour. Drain and immediately immerse in ice-cold water to stop the cooking process and retain the green colour.

  3. Deseed the tomatoes and cut into small bite-sized pieces. Keep aside in the fridge.

  4. Prepare the dressing, blending all the ingredients thoroughly.

  5. Marinate all 3 beans in the dressing for 3 to 4 hours. Just before serving, add the chopped tomatoes. Gently mix and serve in a white or clear glass bowl, to bring out the pretty look of this colourful and nutritious salad.

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