Rajma Cucumber and Carrot Salad
by Tarla Dalal
Added to 57 cookbooks
This recipe has been viewed 17863 times
Munch your way to a healthy heart! A lip-smacking combination of carrots, cucumber and cooked rajma beans dressed in mint, honey and a dash of lemon juice as well. This tangy dressing is not only healthier but also much tastier than many an oily, fat laden dressing! All the key ingredients in this salad are fibre rich, and so help reduce bad LDL cholesterol. If you are planning to make the Rajma, Cucumber and Carrot Salad, soak and cook the rajma earlier, so that you can toss it up in a jiffy.
- Combine all the ingredients for the salad in a bowl, toss well and refrigerate for at least 1 hour.
- Just before serving, add the mint dressing and toss well.
- Serve immediately.
Nutrient values (Abbrv) per serving
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