You are here: Home> Course > Indian Salads > Toss & Mix Salads (No cooking) > Minty Bean Salad
Minty Bean Salad
 
                          Tarla Dalal
21 August, 2014
Table of Content
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
0 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
15 Mins
Makes
4 servings
Ingredients
Main Ingredients
2 tbsp finely chopped mint leaves (phudina)
1 1/2 cups boiled chawli (cow pea / lobhia) , refer handy tip
1/2 cup chopped cucumber
1/2 cup finely chopped onion
1/2 cup finely chopped tomato
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
- ½ cup of raw chawli, when soaked and boiled yields 1½ cups cooked chawli. Ensure not to overcook the chawli for this recipe.
 
- Combine all the ingredients in a bowl and toss well.
 - Serve immediately or refrigerate for 1 hour and serve chilled.
 
Minty Bean Salad recipe, Indian Low Fat Recipes Video by Tarla Dalal
Minty Bean Salad recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 115 cal | 
| Protein | 7.8 g | 
| Carbohydrates | 19.8 g | 
| Fiber | 5.9 g | 
| Fat | 0.4 g | 
| Cholesterol | 0 mg | 
| Sodium | 12.6 mg | 
Click here to view Calories for Minty Bean Salad
The Nutrient info is complete
                                   Recipe lover 2013
March 5, 2019, 2:44 p.m.
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.