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4 from 2 votes
Easy protein rich vegan bean salad by Indian Instant pot food blogger cookingwithpree
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Summer Vegan Bean salad with cilantro Tahini dressing
Prep Time
10 mins
Cook Time
30 mins
 

Protein packed summer vegan bean salad with crunchy veggies and a creamy cilantro, tahini and avocado dressing

Course: dinner, lunch, Main Course, Salad, Side Dish
Cuisine: fusion
Keyword: beans, lentils
Servings: 3 people
Author: Preethi
Ingredients
For the dressing
  • 1 big avocado
  • 2 tbsp Tahini
  • 1/2 cup cilantro
  • 2 tbsp lemon juice
  • 11/2 tbsp red wine vinegar
  • 1 tbsp maple syrup / sweetner of your choice
  • 1/4 tsp black pepper
  • 1 tbsp avocado / olive oil
  • 1/2 tsp salt or to taste
  • 1/4 cup water or milk to thin down the dressing as needed
For the salad
  • 1/2 cup chickpeas
  • 1/2 cup kidney beans / rajma
  • 1/2 cup black eyed pea
  • 1/4 cup green moong lentils
  • 1/3 cup finely chopped onions
  • 1/2 cup chopped red bell peppers
  • 1 cucumber diced
  • 1 green apple diced
Instructions

  1. Soak the kidney beans and chickpeas overnight. Next day, cook it in enough water / stock to cover the beans in your instant pot for 20 minutes and release pressure naturally. You can cook the chickpea and kidney beans together,

  2. Soak the black eyed pea and green moong lentils for a couple of hours. Cook them in your instant pot for 4 minutes and release pressure immediately. You can cook them together.

  3. Grind all the ingredients together and make a creamy dressing. Adjust salt as needed to suit your taste,

  4. Add the beans to a bx bowl. Now add the chopped onions, cucumber, green apples, red bell peppers and give it a mix.

  5. Now add the creamy salad dressing to the beans and veggies and toss well. Adust seasoning again at this stage as needed.

  6. Serve immediately or cold

Recipe Notes
  • You can also use canned beans in the recipe
  • If you want to cook the beans in a pressure cooker. cook the chickpea and kidney beans for 1 whistle and release pressure naturally. You don't want over cooked beans
  • Substitute tahini with equal amounts of cashew / almonds
  • Can add a small piece of green chilly / jalepeno for some spicy kick in the dressing.
  • Want to make the dressing in advance? Make the dressing without the avocado and store it in the refrigerator. Blend the avocado with the dressing when you are ready to eat the salad.
  • Can add some quinoa, pasta or barley, millets along with the beans.