Beans and vegetable salad is a delicious combination of rajma and vibrant vegetables tossed in seasonings with a tinge of lemon, giving an extra boost of antioxidants and protein, making it a great appetizer.
Nutrition Information per serve
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107.7 kcal
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15.3 gm
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2.8 gm
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1.8 gm
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5.9 gm
- Ingredients
- Step-by-Step
- FAQs
11.0 Tsp(41.0 gm) Rajma
2.0 Chopped Tbsp(20.0 gm) Capsicum
2.0 Chopped Tbsp(23.0 gm) Carrot
1.0 Chopped Tbsp(5.0 gm) Violet Cabbage
1.0 Chopped Tbsp(8.0 gm) Yellow Zucchini
1/2 Tsp(2.0 ml) Lemon Juice
1/4 Chopped Tsp(0.62 gm) Garlic
0.13 Powder Tsp(0.37 gm) Black Pepper
0.13 Tsp(0.56 gm) Salt
1.0 Tsp(2.0 ml) Olive Oil
112.0 Ml(112.0 ml) Water
In a bowl add cooked rajma,1 tbsp chopped capsicum, 2 tsp chopped yellow zucchini, 1/4 tsp chopped garlic, 2 tsp chopped carrot, 1 tsp chopped violet cabbage.
Sprinkle 1/8 tsp salt, 1/8 tsp black pepper powder, 1/2 tsp lemon juice and 1 tsp olive oil.
Mix well and serve.
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