Mixed Bean Salad

With the new year setting in and an attempt to make our eating habits more healthy here is a recipe for a simple bean salad. Another reason to win over your taste buds is that the dressing brings out true Indian 'Khatta-Meeta' (tangy-sweet) flavors.

Ingredients
Garbanzo Beans/ Kabuli Chana: 1/2 can
Red Kidney Beans/Rajma: 1/2 can
Red Onions (chopped): 1/2 cup
Colored Bell peppers (green/red/yellow): 1/3 cup
Tomato (chopped): 1/3 cup
Cucumber (chopped): 1/3 cup
Green chilies (finely chopped): 2-3
Coriander leaves: Handful

Sauce/Dressing
Tamarind Pulp: 1/4 cup
Tomato Ketchup: 2 tablespoon
Lemon Juice: 1 teaspoon
Chili Powder: 1 teaspoon
Sugar: 1 teaspoon
Salt to taste

* We used the canned beans for convenience sake as it comes pre-cooked. However if you are using raw beans, soak them overnight and pressure cook until they are soft. Make sure they don't get over cooked.
* Use firm tomato over the mushy ones as it tends to make salad soggy.

Open the cans and drain out the beans in a colander and rinse it thoroughly. Meanwhile chop the onions, tomatoes, cucumber, bell peppers and green chili. Put it in a bowl add the drained beans and give gentle mix. Throw in a pinch of salt and some coriander leaves. You can make this ahead of time and keep it refrigerated.

To make the sauce grind all the ingredients listed under sauce/dressing and pour over the salad just before serving. Enjoi it as a meal itself or just another side.