Bean and Vegetable Salad
by Tarla Dalal
Added to 338 cookbooks
This recipe has been viewed 69010 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.
- Combine the rajma, cabbage, carrots and capsicum in a deep bowl and toss well. Refrigerate for 30 minutes.
- Just before serving, pour the dressing on top and toss well.
- Serve immediately.
Nutrient values per serving
|Vitamin A||495.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||51.1 mg|
|Folic Acid||10.4 mcg|
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