Minty Bean Salad
by Tarla Dalal
For an accompaniment to a main dish, try this novel combination of black-eyed beans (lobhia) with a fresh minty flavour. Tomato, coriander and lemon add more tang and nutritional value i.e. vitamin A, vitamin C, folic acid and iron to this salad. Serve at room temperature immediately after tossing it or refrigerate until chilled.
Minty Bean Salad recipe - How to make Minty Bean Salad
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 tbsp finely chopped mint leaves (phudina)
1 1/2 cups soaked and cooked chawli , refer handy tip
1/2 cup chopped cucumber
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1/4 tsp black salt (sanchal)
1/2 tbsp lemon juice
salt to taste
Method
Handy tip:
- Method
- Combine all the ingredients in a bowl and toss well.
- Serve immediately or refrigerate for 1 hour and serve chilled.
Handy tip:
- Handy tip:
- ½ cup of raw chawli, when soaked and boiled yields 1½ cups cooked chawli. Ensure not to overcook the chawli for this recipe.
Minty Bean Salad Video by Tarla dalal
Nutrient values per serving
| Energy | 115 cal |
| Protein | 7.8 g |
| Carbohydrates | 19.8 g |
| Fiber | 5.9 g |
| Fat | 0.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 211.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 12.2 mg |
| Folic Acid | 52.5 mcg |
| Calcium | 51.1 mg |
| Iron | 3.2 mg |
| Magnesium | 72.3 mg |
| Phosphorus | 142.9 mg |
| Sodium | 12.6 mg |
| Potassium | 410.4 mg |
| Zinc | 1.5 mg |
Outbrain
Lovely healthy and light salad to have. Pressure cooked chawlis mixed with onions, tomatoes and mint and dressed with lemon juice and salt. Zero oil uses.