Life needs balance – a delicate balance between tough tides, smooth rides, testing times and joyful tunes! The same motto reflects in cuisine too. A great recipe needs a perfect balance of flavours, textures, aroma and not to forget nutrition too. The outcome is a perfect experience, as you will see in this Bean and Vegetable Salad. Soft and mealy kidney beans, with crunchy veggies, topped with a tangy dressing mellowed with olive oil, results in a perfect mouth-feel as you roll and crush every spoonful of this salad in your mouth.
Preparation Time: Makes 4 servings
3/4 cup soaked and boiled rajma (kidney beans)1 1/2 cups shredded cabbage1 cup grated carrot3/4 cup sliced capsicum To Be Mixed Into A Dressing 2 tbsp white vinegar2 tbsp powdered sugar2 tbsp olive oil1 tsp mustard (rai / sarson) powdersalt to taste.
Combine the rajma, cabbage, carrots and capsicum in a deep bowl and toss well. Refrigerate for 30 minutes.
Just before serving, pour the dressing on top and toss well.
She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.