Lettuce and Bean Salad Video by Tarla Dalal

Lettuce and Bean Salad Video by Tarla Dalal

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This iron-rich 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. A dash of 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.

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Recipe Description for Lettuce and Bean Salad

Ingredients

For Lettuce and Bean Salad
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
1/4 cup cherry tomato halves
1 tbsp lemon juice
1/2 tsp sea salt (khada namak)

Method

For lettuce and bean salad

1. To make {span class="bold1"}lettuce and bean salad{/span}, in a deep bowl put lettuce, rajma, kabuki chana, cucumber, spring onions, coriander, mint leaves, cherry tomatoes and green chillies.
2. Cover with a cling wrap and chill in the fridge till you serve.
3. Just before serving add lemon juice and sea salt.
4. Toss well.
5. Serve {span class="bold1"}lettuce and bean salad{/span} immediately.

See step by step images of Lettuce and Bean Salad recipe

RECIPE SOURCE : Iron Rich Recipes