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.