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Minty Bean Salad

Posted on June 28th, 2011 by Mona ©copyrighted in Black Beans, Black pepper powder, Eid/Ramadhan/Iftaar, Green Chillies, Lemon/Nimbu, Lima Beans, Mint/Pudina (fresh), Red Kidney Beans/Rajmah, Red Onion/Lal Pyaaz, Salt/Namak, Tomato/Tamatar (fresh) | 8 Comments » 4,167 views

My mint pot is brimming with fresh mint in abundance. I was thinking of ways to use up those fragrant leaves in ways possible. And what better way to enjoy its freshness than in a salad.

Mint growing profusely in pot outdoors on deck

Canned beans are a pantry staple for me. I use them frequently in soups and salads. During this season of outdoor barbecues, this no-cook, colorful, quick to throw together and crowd pleasing salad makes for a great entree. You can also serve this salad during Ramadan at Iftaar, or as a light lunch along with boiled eggs if you desire.

Substitute the red kidney beans with whatever beans you like, for example: chickpeas, black beans, navy beans, pinto beans, lima beans, black eye beans, etc or a can of mixed beans.

Minty Bean Salad
Serves: 4

Canned Red Kidney Beans – a 175 ml can
Tomato – 1, medium, finely chopped
Fresh Mint leaves – 1/2 cup, tightly packed, finely chopped
Red onion – 1/4 cup, finely chopped
Juice of a Lime
Small Green Chilli – 2, finely chopped
Black pepper powder and Salt – to taste

Refreshing Minty Bean Salad

Method:

Drain and rinse the canned beans in a colander to remove excess sodium. In a mixing bowl add the drained beans along with the rest of the ingredients. Mix well. Let it sit for 1 hour in the refrigerator. Shake it every now and then. Serve it chilled.

Note: You can also use dried beans if you desire which you will have to soak overnight and then boil till tender the next day.

And here’s one question for all my readers. What do you all usually prepare using fresh Mint/Pudinah leaves. If you have any interesting recipes, please send them to me. I would love to try.

Luv,
Mona


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8 Responses to “Minty Bean Salad”

  1. Priya (Yallapantula) Mitharwal Says:
    June 28th, 2011 at 3:11 pm

    Sounds very new and superb and refreshing :)

  2. pelicano Says:
    June 29th, 2011 at 5:01 am

    That looks and sounds so nice!

  3. NISHAT Says:
    June 29th, 2011 at 5:21 am

    i will try this…..and mubark for 4 years of blogging……love ur recipies

  4. Sarah Says:
    June 29th, 2011 at 8:02 am

    Sounds delicious! And I love the no cooking part. :)

  5. BongMom Says:
    June 29th, 2011 at 10:51 am

    Happy 4 years of Blogging Mona.

    I love fresh mint. Use it in a chicken dish(http://www.bongcookbook.com/2010/02/pudina-dhaniya-chicken-chicken-in-mint.html) use it to make a pulao and also use it to make a marinade for fish.

    My Mom used to make an awesome chutney with mint and green mangoes all grinded on the sil-batta

  6. Anhar Says:
    June 29th, 2011 at 9:14 pm

    ASAK dear Mona,
    Mubarak for the blog-anniversary!
    Please send some fresh mint leaves to over here in Australia. I would love to use them :)
    I often use finely grinded ‘fresh mint,coriander and green chillies’ paste to make ‘gosht ka salan’. It has such a refreshing taste.
    Take care.

  7. alijeia Says:
    June 29th, 2011 at 10:15 pm

    fresh mint chutny

  8. Aminah Says:
    July 2nd, 2011 at 2:26 am

    Assalam u alaykum sister,

    It sounds good, I’ll try it soon as I love beans salad.

    Just recently I made mint chutney with aaloo kabab, rice and salad and it was one of the delish meals I ever had!

    The recipe is, soak half cup tamarind in water. remove the seeds, in a blender blend half cup mint leaves, pulp and whole red chillies to taste. add cumin seeds and salt and thats it. uber easy!

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