Pakistani Mixed Bean Salad
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Next time you go to a potluck, spice up everyone’s life with pakistani mixed bean salad. Each bite has bits of chickpea, northern white beans, tomato, onion, and peppers. The salad can be spicy or mild, tart or savory. It all depends on how you mix it. Either way, it’s fresh, healthy, and – thanks to being seasoned with lemon juice, cilantro, and garam masala – just on the other side of unusual. Be sure to make this salad at least a few hours before you need it, to give time for the flavors to meld. Overnight is best.
Servings Prep Time
6 people 15 minutes
Passive Time
3-8 hours
Servings Prep Time
6 people 15 minutes
Passive Time
3-8 hours
Pakistani Mixed Bean Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Next time you go to a potluck, spice up everyone’s life with pakistani mixed bean salad. Each bite has bits of chickpea, northern white beans, tomato, onion, and peppers. The salad can be spicy or mild, tart or savory. It all depends on how you mix it. Either way, it’s fresh, healthy, and – thanks to being seasoned with lemon juice, cilantro, and garam masala – just on the other side of unusual. Be sure to make this salad at least a few hours before you need it, to give time for the flavors to meld. Overnight is best.
Servings Prep Time
6 people 15 minutes
Passive Time
3-8 hours
Servings Prep Time
6 people 15 minutes
Passive Time
3-8 hours
Ingredients
  • 15 oz canned great northern beans , drained
  • 15 oz canned chickpeas , drained
  • 2 tomatoes , chopped
  • 1/2 large onions , chopped
  • 1 red bell pepper , chopped
  • green chili peppers , minced (to taste)
  • 1 – 1.5 lemon , juiced (to taste)
  • 1/4 cup grapeseed oil – OR –
  • vegetable oil
  • 1 tsp garam masala
  • pepper
  • salt
  • 1/2 bunch fresh cilantro , stemmed and torn roughly
Servings: people
Units:
Instructions
  1. Toss everything together and refrigerate a few hours or overnight. Right before serving, taste and adjust seasonings. Mix with a happy helping of torn cilantro leaves.
Recipe Notes

*I used part of a hatch chili pepper, but in traditional Pakistani cooking you would use a long, skinny, hot pepper – something like a thai bird but longer. My grocery store was out. Real life.

** Garam Masala is made with black cardamom in Pakistan, although I found our house blend to be a nice addition.