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Rajma Cucumber and Carrot Salad

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Tarla Dalal

11 November, 2014

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Table of Content

About Rajma Cucumber And Carrot Salad

Ingredients

Methods

Nutrient values

Munch your way to a healthy heart! A lip-smacking combination of carrots, cucumber and cooked rajma beans dressed in mint, honey and a dash of lemon juice as well. This tangy dressing is not only healthier but also much tastier than many an oily, fat laden dressing! All the key ingredients in this salad are fibre rich, and so help reduce bad LDL cholesterol. If you are planning to make the Rajma, Cucumber and Carrot Salad, soak and cook the rajma earlier, so that you can toss it up in a jiffy.

Ingredients

Main Ingredients

1 cup thinly sliced carrots

1 cup thinly sliced cucumber

1/2 cup soaked and boiled rajma (kidney beans)

1/2 cup sliced spring onions (white and greens)

To Be Mixed Together Into A Mint Dressing

2 tbsp finely chopped mint leaves (phudina)

4 tsp honey

1 tbsp lemon juice

salt to taste

Method

Combine all the ingredients for the salad in a bowl, toss well and refrigerate for at least 1 hour.
Just before serving, add the mint dressing and toss well.
Serve immediately.

Rajma Cucumber and Carrot Salad recipe with step by step photos

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	68 cal
Protein	2.1 g
Carbohydrates	14.9 g
Fiber	2.9 g
Fat	0.3 g
Cholesterol	0 mg
Sodium	15 mg

Click here to view Calories for Rajma Cucumber and Carrot Salad

The Nutrient info is complete

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