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.

Recipe Description for Lettuce and Bean Salad

Preparation Time: 
Makes 2 servings
Show me for servings


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)


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 RecipesBuy this cookbook


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