### TranslatedIngredients: 2 tablespoon Lemon juice,1-2 tablespoon Honey,1 teaspoon Cumin powder (Jeera) - ground,1 tablespoon Canola Oil - or olive oil,Salt - to taste,1 teaspoon Black pepper powder - freshly cracked,2 Mango (Raw),1/2 Green Bell Pepper (Capsicum) - or red bell peppers,1 cup Rajma (Large Kidney Beans) - soaked,1 Pickled Jalapenos - seeds and ribs removed,1 Red onion - cut into small dice,1 Tomato - chopped,1/4 cup Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Mexican ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Fresh Mexican Rajma Bean & Mango Salad Recipe, Soak black beans overnight and boil them in a pressure cooker along with 1 cup water and bay leaf for about 5 whistle and release the pressure naturally and keep it aside. For the VinaigretteTake lemons and squeeze them into a mixing bowl and add honey and canola oil to it.Also add roasted cumin powder to the vinaigrette and keep whisking till it comes together. For the SaladIn a large mixing bowl add drained and boiled black beans and then add chopped onions, green bell pepper, tomatoes and deseeded jalapeno pepper. Chop the raw mangoes and also add them into the bowl, give it a mix. To assembleDrizzle the vinaigrette on top and mix all the ingredients together.Season Mexican Rajma Bean & Mango Salad the salad well with Salt and black pepper. Garnish it with chopped coriander leaves. Serve the Fresh Mexican Rajma Bean & Mango Salad Recipe with some Mexican Vegetable Nachos Recipe and Spicy Mexican Salsa Recipe to complement each other.
