Firstly, Soak the mixed beans like Chickpeas or Kabuli Chana, Black-eyed Peas or Lobia, Brown Chickpeas or Chana, Soybean, Kidney Beans or Rajma in enough water for 8-10 hours or overnight.
After soaking, they will double up in size.
Now wash the mixed bean and drain the water.
In a pressure cooker, add the mixed beans, 1 tsp salt (or adjust as per taste), and water.
Make sure the level of water is just above the beans.
Pressure cook the beans for 5 - 7 whistles.
After 5 - 7 whistles, turn off the flame and let the pressure come down naturally.
Do not open the lid pressure cooker immediately to cook the mixed beans perfectly.
After that, drain the excess water from the boiled beans.
Take out the beans in a large bowl.
In addition, add boiled corn kernels, finely chopped onion, tomato, and bell peppers or capsicum.
Pour the mexican salad dressing over the mixed beans and vegetables and mix all the ingredients well.
Finally, refreshing and colorful mexican bean salad is ready to be served.
I personally prefer a cold version of this Mixed bean salad. For that, you need to refrigerate the High Protein Salad for at least 4-5 hours before serving.