Cold Beans Salad

Cold Beans Salad Crunchy and visually appealing, serve this chilled. Make the salad a little tangy and salty and marinate for a long time for a great taste! Thanks to my friend Madhavi for sharing this recipe with me.
Prep Time	15 Minutes + Overnight soaking time.
Cooking Time	15 Minutes
Serves	4-5 People
Ingredients	Kidney Beans / Rajma Garbanzo /  Kabuli Chana Green Gram Moth Gram Black Eyed beans Peanuts Finely Chopped Raw Mango Finely Chopped Red Capsicum Finely Green Capsicum Lemon Juice Salt Chaat powder	1 handful 1 handful 1 handful 1 handful 1 handful 1 handful ½ Cup ½ Cup ½ Cup To Taste To Taste ½ Tsp. (To Taste)
Method 1.  Soak all the beans (kidney Beans, Garbanzo, Green Gram, Moth Gram, black eyed beans) overnight in water.   2.  Drain the water. Add peanuts to the soaked grains and pressure cook them for 1 whistle and simmer the flame for 1 minute and switch off the stove.   3.  Take out the beans (after pressure is released), let them cool to room temperature and add the cut veggies. Add lemon juice, chaat powder and salt and mix well.   4.  Let this marinate and keep in the refrigerator. 5.  Serve this salad chilled. Note: Tastes better with marinating. So you can even serve after a day of marinating.