Mixed Beans and Rice Salad

We had a long weekend this week, and after 2 days of office, again weekend is here. Kids are at home for the whole week. Though i like them at home, i hate when my whole routine gets thrown out of the window. I cannot go for my workout, no sudden grocery runs, my schedule gets totally tattered. 
My Lil one, usually gets up early, that too on a holiday, he wakes up on the dot. As soon as he wakes up, he wants his breakfast. My elder one has a totally different time. So, i will be doing breakfast 3 times, including myself. I wish they don’t give long holidays like this and turn mom’s like me to mean creatures!
Many a times, i pity the teacher, who has to handle a bunch misfits from morning till noon and again go back and handle her own pack at home, ehhh!!! Been there, so i know how tough is a teacher’s job!!

So, on days like this, after a whirlwind of cooking, i just feel like having a filling salad for my lunch, just me and my bowl. This bean and rice salad is one such recipe, that fills you up as a meal and also gives the satiation of eating healthy. You can use brown rice, wild rice or even go for barley, if you don’t want to eat rice. I had some leftover rice from yesterday’s lunch, i just used it up in this salad. 

1.5 cups mixed beans (a mix of garbanzo, kidney beans, mung beans, moth beans, whole masoor, white beans, black-eyed beans)
1 cup cooked rice/white rice/brown rice (i used leftover white rice)
handful of coriander leaves, chopped fine
handful of mint leaves chopped fine
2 green chilies, chopped fine
juice of a lemon
salt to taste
1 tbsp olive oil

  • Soak the mixed beans overnight or at least 6 hours. Drain the soaked beans, add fresh water to immerse the beans completely. Add 1/2 tsp salt to it.  Pressure cook for 4 whistles. Let the pressure release on its own. Drain the water completely. Take the drained beans in a large bowl.
  • If using leftover rice, microwave it for 30 seconds, and make it little warm. Add warm rice to the beans bowl. Toss well to combine. 
  • To this bowl , now add chopped coriander, mint leaves, green chili, lemon juice, olive oil and salt. Give it a good toss to combine well. Let the salad sit for 10 minutes for the flavors to mingle. Serve it immediately or refrigerate for 30 minutes and serve chilled.