Bean and Vegetable Salad
by Tarla Dalal
Added to 339 cookbooks
This recipe has been viewed 77647 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.
Method- 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.
Other Related Recipes
Accompaniments
Nutrient values per serving
Energy | 81 cal |
Protein | 2.9 g |
Carbohydrates | 15.6 g |
Fiber | 2.5 g |
Fat | 0.7 g |
Cholesterol | 0 mg |
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 |
Calcium | 53.9 mg |
Iron | 1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 7.8 mg |
Potassium | 23.8 mg |
Zinc | 0.6 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe