Bird's Nest Salad


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Variations:
add 1/4 cup fresh pomegranate seeds or 1/2 cup mandarin orange sections for wonderful flavor and delightful color.
if you do not like the idea of using raw sprouts, boil them for a few minutes and then add to the salad.
you can substitute coriander for parsely instead.

per serving:
calories: 180;
protein: 8 g;
carbohydrates: 32 g;
fat: 2 g


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Preparation Time: nil
Cooking Time: nil

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Ingredients


1 clove of garlic (lehsun) , minced
1 cup canned baked beans
1 jalapeno pepper or green chilli , minced, drianed and rinsed
3 tbsp lemon juice
1 cup canned corn kernels (makai ke dane) , drained
2 tbsp chopped and rinsed fresh coriander (dhania)
1/4 cup bean sprouts
1/4 tsp cumin seeds (jeera) powder
1/4 cup red capsicum cubes
salt and freshly crushed black pepper to taste
1/4 tsp chilli powder
1 onion , sliced
1 bunch of lettuce leaves
1 cup canned kabuli chana (white chick peas) , drained and rinsed

Method

  1. In a large bowl whisk together the garlic, jalapeño, lemon juice, coriander, cumin, salt, and black pepper.
  2. Add the onion, chickpeas, kidney beans, corn, bean sprouts, bell pepper, and chile powder. mix well.
  3. Arrange the lettuce leaves along the walls of a large glass bowl to form a bird's nest.
  4. Gently spoon the salad mixture into the bird's nest, being careful not to disturb the lettuce.
  5. Serve at room temperature.
  6. This is a perfect side to any sandwich on a hot summer afternoon.
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This recipe was contributed by snehami on 05 Dec 2002


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