Prep your beans. If making from dry beans, wash, drain and soak the beans for 8-10 hours. Cook for 10 minutes on High Pressure in an Instant Pot. If using canned beans, opt for BPA free packaging. Wash and drain the canned beans. Add to a large mixing bowl.
Prep your veggies. Chop red onions, cucumber, apple, cilantro, green chili pepper and bell peppers (I used red and yellow) to the size you prefer. Slice red grapes in half, lengthwise. Add these to the mixing bowl.
Add salt, red chili powder, lime juice and chaat masala to taste.
Mix well until the spices and salt blend in with the veggies and fruits. Serve chilled or at room temperature. This salad will stay fresh in the refrigerator for 2 days.