Minty Bean Salad
by Tarla Dalal
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Added to 102 cookbooks
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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.
- Combine all the ingredients in a bowl and toss well.
- Serve immediately or refrigerate for 1 hour and serve chilled.
- ½ cup of raw chawli, when soaked and boiled yields 1½ cups cooked chawli. Ensure not to overcook the chawli for this recipe.
|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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