Lettuce and Bean Salad

Lettuce and Bean Salad

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This iron-rich Lettuce and Bean Salad features crisp lettuce and juicy cucumber combined with mealy kidney beans and sumptuous chick peas, perked up with mint and coriander leaves, spring onion whites, etc. Lemon juice boosts the vitamin C content, which in turn ensures maximum absorption of iron. Serve this salad immediately not only to retain the fresh textures, but also to avoid loss of vitamin C.

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

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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1 cup iceberg lettuce , torn into small pieces
1 cup soaked and boiled rajma (kidney beans)
1/2 cup soaked and boiled kabuli chana (white chick peas)
1/2 cup chopped cucumber
1/4 cup chopped spring onions whites
1/4 cup finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
1 tsp finely chopped green chillies
salt to taste
1 tbsp lemon juice

  1. Combine all the ingredients in a deep bowl and toss well.
  2. Serve immediately.
Nutrient values (Abbrv) per serving
Energy91 cal
Protein5.3 g
Carbohydrates15.6 g
Fiber4.4 g
Fat0.9 g
Cholesterol0 mg
Sodium17 mg
Lettuce and Bean Salad Video by Tarla Dalal


Corny Bean Salad
 on 17 Jul 14 02:27 PM

A chatpata salad made flavourful with mint leaves and coriander. This was loved by one and all in my family.
Corny Bean Salad
 on 05 Sep 12 04:46 PM

Very nutritive and healthy.
Corny Bean Salad
 on 26 Dec 10 03:22 AM

I have made this recipe, adding extra blanched vegs like carrots as well, and it always turns out yummy. I have always gotten many compliments whenever I make this... It's a must try and extremely healthy and wholesome recipe!