Bean and Vegetable Salad


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5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 312 cookbooks   This recipe has been viewed 51347 times

Life needs balance – a delicate balance between tough tides, smooth rides, testing times and joyful tunes! The same motto reflects in cuisine too. A great recipe needs a perfect balance of flavours, textures, aroma and not to forget nutrition too. The outcome is a perfect experience, as you will see in this Bean and Vegetable Salad. Soft and mealy kidney beans, with crunchy veggies, topped with a tangy dressing mellowed with olive oil, results in a perfect mouth-feel as you roll and crush every spoonful of this salad in your mouth.

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Preparation Time:     Makes 4 servings
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Ingredients

3/4 cup soaked and boiled rajma (kidney beans)
1 1/2 cups shredded cabbage
1 cup grated carrot
3/4 cup sliced capsicum

To Be Mixed Into A Dressing
2 tbsp white vinegar
2 tbsp powdered sugar
2 tbsp olive oil
1 tsp mustard (rai / sarson) powder
salt to taste

Method
  1. Combine the rajma, cabbage, carrots and capsicum in a deep bowl and toss well. Refrigerate for 30 minutes.
  2. Just before serving, pour the dressing on top and toss well.
  3. Serve immediately.

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 on 30 May 14 05:11 PM


Scrumptiously divine... this crunchy salad and the peppy dressing... makes it very palatable and also looks very appealing.. could be enjoyed as a light snack or even great for a light lunch by itself...
 on 12 Mar 13 10:16 AM


Beans, cabbage, cucumber and carrots tossed in a vinegar and salad oil dressing.