The best low Calorie Salad Recipe

The best low Calorie Salad Recipe

Bean and Vegetable Salad

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 cabbage 1 cup grated carrot 3/4 cup sliced capsicum To Be Mixed Into A Dressing 2 tbsp white vinegar 2 tbsp powdered sugar 2 tbsp olive oil 1 tsp mustard (rai / sarson) powder salt to taste.



  1. Combine the rajma, cabbage, carrots and capsicum in a deep bowl and toss well. Refrigerate for 30 minutes.
  2. Just before serving, pour the dressing on top and toss well.
  3. Serve immediately.

by Tarlal Dalal &



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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.