Rajma & Chana Salad With Avocado Recipe

Cooking Directions

• STEP 1.In a large bowl, combine cooked kidney beans, chickpeas, chopped avocado, onion, and tomatoes.
• STEP 2.In a separate bowl, whisk together lemon juice, olive oil, salt, pepper, and cumin powder to make the dressing.
• STEP 3.Pour the dressing over the salad and toss gently to coat all the ingredients.
• STEP 4.Garnish with fresh cilantro leaves and serve chilled.

Cooking Tips

• You can use canned kidney beans and chickpeas for convenience, but make sure to rinse them well.
• Add diced cucumber or bell peppers for extra crunch and freshness.
• Adjust the seasoning and lemon juice according to your taste preference.

Storage and Serving

• The Rajma & Chana Salad with Avocado is best served chilled.
• You can prepare the salad in advance and refrigerate it for up to 2 days.
• Before serving, give it a gentle toss and adjust the seasoning if needed.