Lettuce and Bean Salad
by Tarla Dalal
Added to 239 cookbooks
This recipe has been viewed 38473 times
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.
- Combine all the ingredients in a deep bowl and toss well.
- Serve immediately.
Nutrient values per serving
|Energy|| 105 kcal|
|Protein|| 6.1 gm|
|Carbohydrates|| 18.0 gm|
|Fat|| 0.9 gm|
|Fibre|| 1.5 gm|
|Iron|| 2.1 mg|
|Vitamin C|| 8.4 mg|
|Folic acid|| 23.6 mcg|
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