Wash and soak kidney beans overnight in sufficient water. Pressure cook or boil them till cooked. The beans should retain the shape and should be well cooked. Set aside for cooling.
Wash and drain cous cous properly. Add enough warm water to soak it and leave aside for 10-15 minutes.
Grind together mint leaves, coriander, and garlic, ginger, chopped tomato, all spices for the dressing. You can add green chilies if you like your salad hot.
Mix the above with hung yoghurt. Make sure the yoghurt is thick as we do not want the salad to turn watery.
In a big bowl, add the boiled beans (just press them little so that they open up a bit; this will help the dressing seep into the beans and impart them some flavor but make sure they still retain their shape). Now add cut vegetables and the minty yoghurt dressing and well.
Fork through the cous cous so that the grains separate. Add this to the salad bowl and give it a good mix. Finally add some lemon juice and mix. Do a taste test and adjust salt if needed.
For an eye catching presentation, serve a portion each on Lettuce leaves such that the leaf serves as a plate as well for individual serving! Sprinkle some cut veggies and mint and cilantro leaves!