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Mixed beans and rice salad

Mixed beans and rice salad, an easy salad with mixed lentils, tossed with cooked rice. Most of my salad recipes have minimal dressings, i have used chilli, lemon and salt to flavor the salad.
Course Main Course, Salad, Snack
Cuisine fusion, Indian, Mexican
Keyword A quick recipe, a quick to make rice recipe, How to make easy salad, Mixed beans recipe, Quick salad recipe, Rice salad, Salad with rice
Prep Time 8 hours
Cook Time 15 minutes
Toss and serve 10 minutes
Total Time 8 hours 25 minutes
Servings 3


  • 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/brown rice
  • 2 nos green chilies finely chopped
  • 1 tablespoon olive oil
  • handful of fresh mint leaves finely chopped
  • handful of fresh coriander leaves finely choppped
  • juice of a lemon


  • Soak the mixed beans overnight or at least 6 hours.
  •  Drain the soaked beans, add fresh water to immerse the beans completely. Add ½ teaspoon 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.