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Sprouted Red Beans – Potato Salad / Chat

Protein, Iron & Fiber rich, Plant based SALAD & WRAPS, recipe without Oil made using Instant pot pressure cooker / stove top.
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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5mins   MakeTime:10 mins   Cuisine:Indian


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This Red Beans Potato Salad is made without using any OIL. Red Kidney Beans / Rajma have excellent health benefits. Some of them are⇒⇒ Lowers cholesterol, high dietary fibre, improves memory, boosts energy, Anti-oxidant properties, powerhouse of proteins, natural detox, prevents hypertension (info from internet).

During weekends, for dinner I prefer to make salads. Weekends lunch is always an elaborated brunch at my home, and so we feel full even until 7 PM. For such scenes I prefer to make salad, which are quite easy to make and healthy to eat. This salad recipe is just a makeover recipe from my own ideas. But, yes it tasted pretty well, why will it not be, after adding so many healthy and flavourful ingredients. 🙂 

Before starting to cook, don’t forget to see the Tips mentioned at the end.

I already have a post on how to soak, boil and get sprouts, link here : Sprouts

Appetiser recipes collection⇒  Starters / Snacks

Salad recipes collection⇒  Salads & Soups 

Weight Loss recipes collection here⇒ Weight Loss Food / Low Carb Recipes

Related Posts⇒ 

  1. Black-eyed Beans Salad / Alasanda Guggillu 
  2. SweetCorn-Pomegranate Salad / Kosambari
  3. Chana-Aloo Chat / Chickpeas-Potato Salad
  4. Black-eyed beans Nuggets / Alasanda Vada (Air-Fryer, Stove-top)

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Ingredients:

VEGETABLES

  • Boiled Potatoes – 2 (medium size)
  • Sprouted Red Kidney Beans / Rajma – 1 cup (dry/canned)
  • Green Peas – 1 cup (boiled / frozen) 
  • Coriander – 4 to 5 twigs
  • Mint  – 5 leaves
  • Tomato – 1 large
  • Spring Onions / Scallions – 4 
  • Ginger – 1 inch piece
  • Pumpkin / Sunflower Seeds  – 1 tablespoon (optional)

DRESSING:

  • Dry Chilli Flakes / Powder – ½ teaspoon
  • Lemon Juice – 2 tablespoons
  • Honey / Maple Syrup – 2 tablespoons
  • Salt – as per taste
  • Indian Chat Masala/ Curry Masala – ¼ teaspoon
  • Olive Oil – 2 tablespoons (optional)
  • Tomato Sauce/Ketchup –  3 tablespoons
  • Sev/ Crushed Crisps – 2 tablespoons (optional)

WRAPS

  • Roti / Tortilla Wraps / Tacos – 12

Special Ingredients:

  • Sev/ Crushed Crisps
  • Mint/ Pudina
  • Coriander
  • Lemon / Lime

Step wise pics Procedure for Red beans – Potato salad & Vegan Wraps:

PREP WORK:

  • For Dry Beans
  • Wash the Red Beans twice, take them into a wide bowl, add 3 times of fresh water. 
  • Leave the bowl on kitchen counter, up to 5-6 hrs / overnight.
  • If you wish to sprout, go through my post, about how to sprout the beans⇒  Sprouts
    Red Kidney Bean / Rajma Sprouts in a colander
  • TO COOK RED BEANS / RAJMA:

  • Stove-top Method: 
  • Strain the soaked beans, take them into a stove-top pressure cooker, add 1 teaspoon of salt & fresh water up to the level above the beans.
  • Pressure cook up to 5-6 whistles.
  • Instant-Pot Method:
  • Strain the soaked beans, take them into instant pot. 
  • Add fresh water, just above the level of the beans. Add 1 teaspoon of salt.
  • Close the lid, turn the valve to SEALING, and set the mode to BEAN / CHILI (or) to PRESSURE COOK for 5 mins. 
  • Release the pressure Naturally (NPR) or Quickly (QPR). Anything is fine
  • TO MAKE THE SALAD

  • Take the boiled potatoes and gently cut them into bite size cubes.
  • Wash the vegetables (mint, spring onions, tomato, coriander, ginger) and chop them finely.
  • Put aside, half of the chopped coriander leaves for garnishing.
  • Take rest of all the ingredients into a large mixing bowl.
    All Ingredients taken into a mixing bowl, for the dressing to be poured
  • Into a small bowl, add all the ‘Ingredients for dressing’ (except the crisps / sev).
  • Mix them thoroughly using a small spoon. 
    ‘Ingredients for dressing’ taken into a small bowl
  • Pour the dressing onto the ingredients in salad bowl.
  • Just give a gentle mix, that the spices and dressing are well coated to the red beans and potatoes.
  • Using 2 spoons in both the hands, very gently fold in everything.
  • Top it up with the Sev/ Crushed Crisps. (optional)
  • Garnish with Tomato Sauce / Ketchup & remaining chopped coriander leaves.
  • Serve this salad into bowls, Done!
  • TO MAKE VEGAN WRAPS

  • Using a tablespoon, gently put 3 heaped tablespoons of salad onto each of the tortilla.
  • Roll tightly and using a sharp knife cut diagonally at the centre.
  • Serve with the same dressing as a dipping sauce.Done!

Tips:

  • Instead of sprouts you can use just red kidney beans / rajma in this recipe.
  • Adjust the salt and spice as per your taste.
  • You can replace potatoes with any other vegetable or eliminate them.
  • I did not use Oil in this recipe, hence gave it as an optional ingredient.
  • For, Instant Pot method of cooking the beans, the time depends on the type of beans and the duration of soaking.
  • This is quite a filling salad recipe, very much suitable as a starter for any party, platter.
  • This salad can be chilled in refrigerator and served, especially in summers.
  • It stays good up to 2 days when refrigerated.

Result:

  • The texture of this, red beans potato salad, is soft and chewy, while the taste is fabulous.
  • This salad is so filling that we didn’t feel like having anything else for our dinner.
  • The wraps were very handy for kids to hold and were quite soft to bite.
  • My kids loved them as much as we did.
    Sprouted Red Kidney Beans / Rajma – Potato Salad / Chat served

     

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Vegan Wraps with Red Kidney Beans & Potato Salad

VegCookBook by Praveena
Protein, Iron & Fiber rich, Plant based recipe without Oil made using Instant pot pressure cooker / stove top.
Prep Time 5 mins
Make Time 10 mins
Total Time 15 mins
Course Appetizer, Dinner, Main Course
Cuisine English
Servings 12 wraps

Equipment

  • Instant Pot or Electric Pressure Cooker (for IP method)
  • Stove top pressure cooker / sauce pan (for Stove Top method)

Ingredients
  

VEGETABLES

  • 2 count Boiled Potatoes (medium size)
  • 1 cup Sprouted Red Kidney Beans / Rajma (dry/canned)
  • 1 cup Green Peas (boiled / frozen)
  • 4 to 5 twigs Fresh Coriander
  • 5 leaves Mint 
  • 1 count Tomato (large size)
  • 4 count Spring Onions
  • 1 inch piece Ginger
  • 1 tablespoon Pumpkin / Sunflower Seeds (optional)

DRESSING

  • ½ teaspoon Dry Chilli Flakes / Powder
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Honey / Maple Syrup
  • ¼ teaspoon Salt (as per taste)
  • ¼ teaspoon Indian Chat Masala/ Curry Masala
  • 2 tablespoons Olive Oil (optional)
  • 3 tablespoons Tomato Sauce/Ketchup
  • 2 tablespoons Sev/ Crushed Crisps (optional)

WRAPS

  • 12 count Roti / Tortilla Wraps / Tacos

Instructions
 

PREP WORK

  • For Dry Beans Wash the Red Beans twice, take them into a wide bowl, add 3 times of fresh water. 
    Leave the bowl on kitchen counter, up to 5-6 hrs / overnight.
  • TO COOK SOAKED RED BEANS / RAJMA
    Stove-top Method: Strain the soaked beans, take them into a stove-top pressure cooker, add 1 teaspoon of salt & fresh water up to the level above the beans.Pressure cook up to 5-6 whistles.
  • Instant-Pot Method:Strain the soaked beans, take them into instant pot. Add 1 teaspoon of salt & fresh water, just above the level of the beans.
    Close the lid, turn the valve to SEALING, and set the mode to BEAN / CHILI (or) to PRESSURE COOK for 5 mins. Release the pressure naturally (NPR) or quickly (QPR)

TO MAKE SALAD:

  • Take the boiled potatoes and gently cut them into bite size cubes.
  • Wash the vegetables (mint, spring onions, tomato, coriander, ginger) and chop them finely.
    Put aside, half of the chopped coriander leaves for garnishing.
  • Take rest of all the ingredients into a large mixing bowl.
  • Now, Into a small bowl, add all the 'Ingredients for dressing' (except the crisps / sev).
    Mix them thoroughly using a small spoon. 
    Pour the dressing onto the ingredients in salad bowl.
  • Just give a gentle mix, that the spices and dressing are well coated to the red beans and potatoes.
    Using 2 spoons in both the hands, very gently fold in everything.
  • Top it up with the Sev/ Crushed Crisps. (optional)Garnish with Tomato Sauce / Ketchup & remaining chopped coriander leaves. Done!!

TO MAKE VEGAN WRAPS:

  • Using a tablespoon, gently put 3 heaped tablespoons of salad onto each of the tortilla
  • Roll tightly and using a sharp knife cut diagonally at the centre.
  • Serve with the same dressing as a dipping sauce. Done!

Notes

Please see MAIN POST for step wise pics and TIPS.
Keyword homemade vegan wraps with oil-free salad

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