Rajma Cucumber and Carrot Salad

Rajma Cucumber and Carrot Salad

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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.

Rajma Cucumber and Carrot Salad recipe - How to make Rajma Cucumber and Carrot Salad

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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1 cup thinly sliced carrot
1 cup thinly sliced cucumber
1/2 cup soaked and boiled rajma (kidney beans)
1/2 cup sliced spring onions (white and greens)

To Be Mixed Together Into A Mint Dressing
2 tbsp finely chopped mint leaves (phudina)
4 tsp honey
1 tbsp lemon juice
salt to taste

  1. Combine all the ingredients for the salad in a bowl, toss well and refrigerate for at least 1 hour.
  2. Just before serving, add the mint dressing and toss well.
  3. Serve immediately.
Nutrient values (Abbrv) per serving
Energy68 cal
Protein2.1 g
Carbohydrates14.9 g
Fiber2.9 g
Fat0.3 g
Cholesterol0 mg
Sodium15 mg