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Chatpata Pinto Bean Salad

  • Total Time: 30
  • Yield: 3 Bowls 1x


Chatpata Pinto Bean Salad is a quick and tangy spin on chana chaat made with pinto beans, chopped veggies and a homemade mint dressing inspired by chutney! This is perfect for a simple snack with 15 grams of protein or just a fun way to use up your leftover pinto beans.



Salad Base

  • 1 cup dry pinto beans, soaked overnight (or 3 cups cooked)
  • 1 zucchini, fine dice
  • 1/2 bell pepper, fine dice
  • 1 tomato, fine dice
  • 1 small red onion, fine dice
  • 4 tbsp sev

Mint Dressing

  • 8 Basil leaves
  • 1 small bunch cilantro
  • 1520 mint leaves
  • 3 tbsp lime juice
  • 2 tbsp plain nonfat yogurt
  • Large pinch of Salt
  • 1/2 tsp chaat masala
  • 1 tsp ground cumin
  • 1/2 tsp red chili powder, or to taste


  1. Cook the pinto beans : If you are using canned pinto beans, skip to the next step. If you are using dried pinto beans, make sure to soak the 1 cup of pinto beans in 2 cups of water and a large pinch of salt overnight or for at least 12 hours. Drain the beans and cover with 2 more cups of water. Then, add the beans and water to the instant pot and cook on the “pressure cook” setting for 15 minutes. Once the time is done, allow the pressure valve to release (this is the silver button next to the quick release valve). Drain and set aside.
  2. Dice the Veggies : Take your time to finely dice the zucchini, bell pepper, tomato and red onion to evenly sized cubes. Toss the chopped veggies with the pinto beans in a bowl and set aside.
  3. Make the Dressing :  Add all the ingredients under “mint dressing” to a blender and blend until completely smooth.
  4. Pour the dressing over the beans & veggie mixture. Toss well to combine. Garnish with sev & enjoy!


If you don’t soak your beans, pressure cook on high for 25 minutes.

  • Prep Time: 30