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.
- 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.
- Serve immediately.
by Tarlal Dalal & www.tarlaldalal.com