Rajma, Bean Sprouts and Spring Onion Salad
by Tarla Dalal
A scrumptious salad that combines the goodness of cooked rajma and bean sprouts with crunchy spring onions and tangy tomatoes.
A dash of lemon juice further perks up this salad, making it a zesty treat for your palate! Enjoy the Rajma, Bean Sprouts and Spring Onion Salad chilled, to experience its truly juicy, crunchy texture.
For a snacky meal have this salad topped on toasted bread slices or have it wrapped in a roti along with a drizzle of Achari Dip .
Rajma, Bean Sprouts and Spring Onion Salad recipe - How to make Rajma, Bean Sprouts and Spring Onion Salad
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup soaked and cooked rajma (kidney beans)
3/4 cup bean sprouts
1/2 cup chopped spring onion whites and greens
3/4 cup finely chopped tomatoes
2 tsp lemon juice
salt to taste
- Method
- Combine all the ingredients in a deep bowl and toss well.
- Refrigerate for atleast 1 hour and serve chilled.
| Energy | 57 cal |
| Protein | 3.6 g |
| Carbohydrates | 10.2 g |
| Fiber | 1.6 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 127.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 15.6 mg |
| Folic Acid | 66.7 mcg |
| Calcium | 55.5 mg |
| Iron | 1.1 mg |
| Magnesium | 31 mg |
| Phosphorus | 66.3 mg |
| Sodium | 5.3 mg |
| Potassium | 267.8 mg |
| Zinc | 0.6 mg |
Rajma salad.. perfectly spiced with the dressings.. I have loved the salad just by itself.. as it keeps you full for long..