Three Bean Salad

This is my version of the three bean salad, a filling and satisfying salad and a complete meal by itself.  I am not a big salad person and I keep changing the salad vegetable, proteins, and the dressing each time to give a different taste and texture for my salads everyday.  Sometimes I add some chaat masala and lemon juice, some pickled peppers or cucumbers one time, or I just go for a simple ranch dressing or vinaigrette. My favorite salads are the ones with avocado slices or adding a tablespoon of spicy guacamole to my salads just before eating. These kinds of salads also work great for a pita bread or a wrap filling with a little sprinkle of cheddar cheese.  You can also add some croutons to make a little filling. This particular salad is one of my favorite although instead of the green beans that is usually used here, I use a different legume. Making  these kinds of salads are very easy as well. I usually prep them a day ahead in little boxes and store them in the refrigerator for 2 days. I just let them come to room temperature and then add the dressings. These are a much better snacking option as well when you are craving for something light and savory.


Ingredients:
1. Any preferred legumes like white beans, rajma, black eyed peas etc., cooked until tender. If greens beans is used, cook until it is tender and crisp.
2. Vegetables like onions, carrots, bell peppers, cucumbers etc. cut into small bite-size pieces.
3.  Guacamole or mashed avocados, 1 tablespoon. (You can skip this if you are not so much into avocados).
4. Lemon juice , 1 tablespoon.
5. Chaat masala, a sprinkle.
6. Salt, as per taste.
7. Finely chopped cilantro and mint, 1 tablespoon.

Preparation:
Mix the legumes, chopped vegetables, along with lemon juice, chaat masala, and salt and serve. It can be stored in the refridgerator for up to 2 days. If you are using avocados, add the mashed avocados  just before serving.