Bean and Vegetable Salad
by Tarla Dalal
Added to 339 cookbooks
This recipe has been viewed 66780 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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.