Today’s recipe is beans 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 beans 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.
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Beans Salad
Course: Dinner, Lunch, Salad, Side Dish, Snacks, Veg FoodCuisine: Mexican1
servings1
hour10
minutes200
kcal1
hour10
minutesThis Beans Salad from Mexican Cuisine is healthy and full of nutrition, great for summer time salad.
Ingredients
Kidney beans (राजमा) – 1 small bowl
Soya beans (सोयाबीन) – 1 small bowl
Green gram (मूंग साबुत) – 1 small bowl
Sweet corn – 1 small bowl
Capsicum (शिमला मिर्च) – 1
Onion (प्याज) – 2
Tomato (टमाटर) – 2
Lemon (नींबू) – 1/2
Olive oil – 3 tbsp. (optional)
Black pepper (काली मिर्च) powder as per taste.
Salt (नमक) as per taste.
Directions
- Soak Kidney beans (राजमा), Soya beans (सोयाबीन) and Moong beans (मूंग साबुत) in water for at-least half hour.
- After soak cook them until become soft. Separate water and keep aside.
- Chop Capsicum (शिमला मिर्च), Onion (प्याज), Tomato (टमाटर). Keep aside.
- Squeeze Lemon (नींबू). Keep aside.
- Take big mixing bowl; add all cooked beans with all chopped veggies in it. Mix.
- Add olive oil, Lemon (नींबू) juice, Black pepper (काली मिर्च) powder and Salt (नमक) to taste. Mix very well.
- 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.
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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