### TranslatedIngredients: 1/2 cup Rajma (Large Kidney Beans) - soaked overnight,1/2 cup Kabuli Chana (White Chickpeas) - soaked overnight,1/2 cup Black Eyed Beans (Lobia) - soaked overnight,1 Red onion - finely chopped,1 Tomato - seeds removed and chopped,1/2 Cucumber - thinly sliced,1/4 Green Bell Pepper (Capsicum) - chopped,3 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Red Chilli powder,2 teaspoons Extra Virgin Olive Oil - (optional),1 tablespoon Lemon juice,3/4 teaspoon Cumin powder (Jeera) - roasted,1/2 teaspoon Chaat Masala Powder,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Mexican ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Three Bean Salad, we will pressure cook the legumes that are soaked overnight 3 cups of water in pressure cooker with some salt. Pressure cook for at least 6-8 whistle. Allow the pressure to release naturally and drain any excess water. Meanwhile prep and cut all the vegetables for the salad and keep it ready. Combine all the above ingredients (cooked legumes, onion, tomato, cucumber, bell peppers, spice powders and coriander leaves)  mentioned above in a large bowl. Mix everything properly and taste check for seasoning. Allow the flavours to blend. Serve immediately. Serve Three Bean Salad as a side dish along with Roasted Tomato and Pumpkin Soup for a weeknight dinner.
