Lettuce and Bean Salad


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This iron-rich Lettuce and Bean Salad features crisp lettuce and juicy cucumber combined with mealy kidney beans and sumptuous chick peas, perked up with mint and coriander leaves, spring onion whites, etc. Lemon juice boosts the vitamin C content, which in turn ensures maximum absorption of iron. Serve this salad immediately not only to retain the fresh textures, but also to avoid loss of vitamin C.

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Preparation Time: 
Makes 4 servings
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Ingredients

1 cup iceberg lettuce , torn into small pieces
1 cup soaked and boiled rajma (kidney beans)
1/2 cup soaked and boiled kabuli chana (white chick peas)
1/2 cup chopped cucumber
1/4 cup chopped spring onions whites
1/4 cup finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
1 tsp finely chopped green chillies
salt to taste
1 tbsp lemon juice

Method
  1. Combine all the ingredients in a deep bowl and toss well.
  2. Serve immediately.
Nutrient values per serving
EnergyProteinCarbohydratesFatFibreIronVitamin CFolic acid
105 kcal 6.1 gm 18.0 gm 0.9 gm 1.5 gm 2.1 mg 8.4 mg 23.6 mcg
RECIPE SOURCE : Iron Rich RecipesBuy this cookbook
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 on 17 Jul 14 02:27 PM


A chatpata salad made flavourful with mint leaves and coriander. This was loved by one and all in my family.
 on 05 Sep 12 04:46 PM


Very nutritive and healthy.
 on 26 Dec 10 03:22 AM


I have made this recipe, adding extra blanched vegs like carrots as well, and it always turns out yummy. I have always gotten many compliments whenever I make this... It's a must try and extremely healthy and wholesome recipe!