Fruity Bean Salad
by Tarla Dalal

fruity bean salad recipe | beans and fruits salad for chronic kidney disease | healthy fruits and beans salad |

I often create new recipes with what is left in the refrigerator. Many of these creations work and my family lets me know when they don't. This is one of the recipes that got a hearty nod. It provides adequate amounts of calcium, vitamin C, iron and fibre. Sprouting the pulses increases their nutrient content and also makes them easier to digest as compared to whole unsprouted pulses.

Fruity Bean Salad for Chronic Kidney Disease

This recipe has been viewed 37734 times

Fruity Bean Salad for Chronic Kidney Disease recipe - How to make Fruity Bean Salad for Chronic Kidney Disease

For Fruity Bean Salad
1 cup boiled mixed pulses
1/2 cup apple cubes
1/2 cup cucumber cubes
1/4 cup pineapple cubes
3/4 cup iceberg lettuce , washed and torn into pieces

To Be Mixed Into A Curd Dressing
1/2 cup fresh whisked curds (dahi)
2 tbsp finely chopped mint leaves (phudina) leaves
salt or as advised by doctor / dietitian
1/4 tsp freshly ground black pepper (kalimirch)

Method
For fruity bean salad

To make fruity bean salad recipe, combine all the ingredients in a bowl and toss well.
Just before serving, pour the curd dressing over the salad and toss well.
Refrigerate for at least one hour.
Serve fruity bean salad chilled.

Nutrient values (Abbrv) per serving

Energy	170 cal
Protein	7.7 g
Carbohydrates	25.3 g
Fiber	5.5 g
Fat	3.4 g
Cholesterol	6 mg
Sodium	33 mg

Click here to view calories for Fruity Bean Salad for Chronic Kidney Disease

Fruity Bean Salad (Pregnancy Recipe) Video by Tarla Dalal

Fruity Bean Salad for Chronic Kidney Disease recipe with step by step photos

like fruity bean salad recipe

fruity bean salad recipe | beans and fruits salad for chronic kidney disease | healthy fruits and beans salad | then do try other healthy salad recipes also:
- papaya peanut and capsicum salad recipe | raw papaya peanut salad | healthy Indian papaya vegetable salad |
- paneer tomato lettuce salad recipe | paneer salad for weight loss | green peas, capsicum, celery salad | pregnancy salad | protein, fibre, vitamin b1 rich salad |

what is fruity bean salad recipe made of?

See the below image of list of ingredients for fruity beans salad recipe.

how to make the dressing

In a small deep bowl, add ¾ cup fresh whisked curds (dahi).
Add 2 tbsp finely chopped mint leaves (phudina).
Add ⅛ tsp salt or as advised by doctor/ dietitian.

Add ¼ tsp freshly ground black pepper (kalimirch).
Whisk well and keep aside.

how to make fruity bean salad

To make fruity bean salad recipe | beans and fruits salad for chronic kidney disease | healthy fruits and beans salad | in a deep bowl, add 1 cup boiled mixed pulses (moong, matki, kala chana).
Add ½ cup apple cubes (peeled). Apples provide a natural sweetness that balances the savory notes of the beans and any other vegetables or herbs in the salad. Their slight tartness adds a refreshing zing.
Add ½ cup cucumber cubes. Cucumber cubes in a fruity bean salad add a refreshing crunch and a cool, crisp bite that balances the sweetness of the other ingredients. They also contribute a subtle, hydrating flavor that enhances the overall taste of the salad.

Add ¼ cup pineapple cubes. Pineapple is naturally sweet and juicy, adding a refreshing burst of flavor to the salad.
Add ¾ cup iceberg lettuce, washed and torn into pieces. Iceberg lettuce provides a refreshing crunch that contrasts nicely with the softer textures of the beans and fruits.
Toss well.
Just before serving, pour the curd dressing over the salad.
Toss well.

Refrigerate for at least one hour.
Serve fruity bean salad recipe | beans and fruits salad for chronic kidney disease | healthy fruits and beans salad | chilled.

pro tips to make fruity bean salad

You can also add chopped pear to make this recipe.
Combine sweet and tart fruits for a balanced taste. You can also use strawberries, blue berries or grapes.
Toss the salad with dressing and let it set in the refrigerator for at least 30 minutes to 1 hour to allow the flavors to meld.