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Spring Splash Salad

This tropical mango, pear, and watermelon salad with spiced rajma beans combines sweet, sour, and spicy flavors, exploding in every bite. A perfect light meal for a warm sunny day!



  • 1 cup organic baby spinach

  • 1 cup organic arugula

  • 1 cup organic red chard

  • 1 cup organic green chard

  • 1 medium ripe mango, diced

  • 1 organic D'anjou pear, diced

  • 1 cup cubed watermelon

  • 7-10 sprigs of basil

  • 5-7 toasted pecans

  • 2 tbsp sunflower seeds

  • 4 tbsp lemon juice

  • 4 oz mozzarella fresca

  • salt and pepper to taste

Kidney beans (rajma)

  • 1 cup dry or 2 cups cooked red kidney beans

  • 1-inch piece of ginger

  • 5 cloves garlic

  • 1 tsp red chili powder

  • 1 tbsp MDH Rajma Masala (or 1/2 tbsp coriander-cumin powder and 1/2 tbsp dried mango powder)


  1. Soak the kidney beans overnight or for at least 8 hours.

  2. In a pressure cooker or Instant Pot, add kidney beans, water enough to cover the beans, shredded ginger, shredded garlic, salt, the masala, and red chili. Pressure cook the beans for 5-7 mins (or follow the Instant Pot directions). Let cool for 10 mins before opening.

  3. In a large bowl add baby spinach, chard, mango pieces, pear pieces, lemon juice, salt, and pepper. Add mozzarella fresca and watermelon pieces and stir lightly.

  4. Serve salad topped with pecans and sunflower seeds with a side of warm or cold kidney beans.

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