Minty Bean Salad

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For an accompaniment to a main dish, try this novel combination of black-eyed beans (lobhia) with a fresh minty flavour. Tomato, coriander and lemon add more tang and nutritional value i.e. vitamin A, vitamin C, folic acid and iron to this salad. Serve at room temperature immediately after tossing it or refrigerate until chilled.

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Minty Bean Salad recipe - How to make Minty Bean Salad

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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2 tbsp finely chopped mint leaves (phudina)
1 1/2 cups soaked and cooked chawli , refer handy tip
1/2 cup chopped cucumber
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1/4 tsp black salt (sanchal)
1/2 tbsp lemon juice
salt to taste
  1. Combine all the ingredients in a bowl and toss well.
  2. Serve immediately or refrigerate for 1 hour and serve chilled.

Handy tip:

  1. ½ cup of raw chawli, when soaked and boiled yields 1½ cups cooked chawli. Ensure not to overcook the chawli for this recipe.

Nutrient values 
Energy 50 calories
Protein 3.0 gm
Carbohydrates 9.0 gm
Fat 0.2 gm
Folic acid 24.7 mg
Iron 1.5 mg
Vitamin C 12.2 mg
Fibre 1.5 gm

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Minty Bean Salad
 on 07 Jun 13 09:11 AM

Lovely healthy and light salad to have. Pressure cooked chawlis mixed with onions, tomatoes and mint and dressed with lemon juice and salt. Zero oil uses.