Rajma, Bean Sprouts and Spring Onion Salad
by Tarla Dalal
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Added to 102 cookbooks
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A scrumptious salad that combines the goodness of cooked rajma and bean sprouts with crunchy spring onions and tangy tomatoes.
A dash of lemon juice further perks up this salad, making it a zesty treat for your palate! Enjoy the Rajma, Bean Sprouts and Spring Onion Salad chilled, to experience its truly juicy, crunchy texture.
For a snacky meal have this salad topped on toasted bread slices or have it wrapped in a roti along with a drizzle of Achari Dip .
- Combine all the ingredients in a deep bowl and toss well.
- Refrigerate for atleast 1 hour and serve chilled.
Nutrient values per serving
|Vitamin A||126.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||13.4 mg|
|Folic Acid||9.9 mcg|
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