Bean and Capsicum Salad

1 1/2 cups soaked and boiled rajma
1 1/2 cups soaked and boiled kabuli chana(chickpeas)
1 medium red capsicum
3 tbsp finely chopped coriander
1 tbsp lemon juice
1/2 cup chopped onions
2 tsp finely chopped green chilies
1/4 tsp chili powder
Salt to taste

• Pierce a fork through the capsicum and roast on a slow flame till it turns black
• Remove the skin, stem and seeds and cut capsicum into sliced
• Combine all the ingredients including capsicum in a deep bowl and mix well.