Bean Salad

Today’s recipe is bean salad, a healthy and full of nutrition; you can make this nutrition food salad anytime to stop your little hunger or as a side dish with main course. I love to have salads as a light dinner 2-3 times a month when I have heavy lunch or no mood to eat veggies and chapattis. This is also good when you planning a diet.

I must say that after trying this bean salad you add it to your salads for dinner list. As like my other salad recipes you must like this one also. Please share your experience here in comment box.

Yields 1

Bean Salad

10 minPrep Time

10 minCook Time

20 minTotal Time

plus Bean SaladSave Recipe

Ingredients

  • Kidney beans (राजमा)  -  1 small bowl
  • Soya beans (सोयाबीन)  -  1 small bowl
  • Moong beans (मूंग साबुत)   -  1 small bowl
  • Sweet corn  -  1 small bowl
  • Capsicum (शिमला मिर्च)  -  1
  • Onion (प्याज)  -  2
  • Tomato (टमाटर)  -  2
  • Lemon (नींबू)  -  ½
  • Olive oil  -  3 tbsp. (optional)
  • Black pepper (काली मिर्च) powder to taste.
  • Salt (नमक) to taste.

Instructions

  1. Soak Kidney beans (राजमा), Soya beans (सोयाबीन) & Moong beans (मूंग साबुत) in water for at-least half hour.
  2. After soak cook them until become soft. Separate water and keep aside.
  3. Chop Capsicum (शिमला मिर्च), Onion (प्याज), Tomato (टमाटर). Keep aside.
  4. Squeeze Lemon (नींबू). Keep aside.
  5. Take big mixing bowl; add all cooked beans with all chopped veggies in it. Mix.
  6. Add olive oil, Lemon (नींबू) juice, Black pepper (काली मिर्च) powder and Salt (नमक) to taste. Mix very well.
  7. Your beans salad is ready, sever it as a salad side dish in main course meal or consume it as a diet food or little evening hunger food.
Cuisine: International | Recipe Type: Salad

Notes

• If you can soak beans for 6-8 hours for fast cooking. • For beans cooking you can use pressure cooker up-to 3-4 whistles. • You can also cook beans in advance and store them in refrigerator for 3-4 days but must separate from water and store with lid.

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