Bean and Vegetable Salad

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.

Bean and Vegetable Salad

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Bean and Vegetable Salad recipe - How to make Bean and Vegetable Salad

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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3/4 cup soaked and boiled rajma (kidney beans)
1 1/2 cups shredded cabbage
1 cup grated carrot
3/4 cup sliced capsicum

To Be Mixed Into A Dressing
2 tbsp white vinegar
2 tbsp powdered sugar
2 tbsp olive oil
1 tsp mustard (rai / sarson) powder
salt to taste

  1. Combine the rajma, cabbage, carrots and capsicum in a deep bowl and toss well. Refrigerate for 30 minutes.
  2. Just before serving, pour the dressing on top and toss well.
  3. Serve immediately.
Nutrient values per serving
Energy81 cal
Protein2.9 g
Carbohydrates15.6 g
Fiber2.5 g
Fat0.7 g
Cholesterol0 mg
Vitamin A495.6 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.3 mg
Vitamin C51.1 mg
Folic Acid10.4 mcg
Calcium53.9 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium7.8 mg
Potassium23.8 mg
Zinc0.6 mg


Bean and Vegetable Salad
 on 30 May 14 05:11 PM

Scrumptiously divine... this crunchy salad and the peppy dressing... makes it very palatable and also looks very appealing.. could be enjoyed as a light snack or even great for a light lunch by itself...
Bean and Vegetable Salad
 on 12 Mar 13 10:16 AM

Beans, cabbage, cucumber and carrots tossed in a vinegar and salad oil dressing.