I’ve decide to experiment making different kinds of salads. The decision stems from two reasons. One is to move to a healthier way of eating and the second is to explore the endless permutations and combinations of salads that different ingredients can create. I was browsing through some websites that gave salad recipes so delicious that I was tempted to try one out immediately. I took stock of whatever ingredients were available at home and tossed up a tasty and nutritious salad. The best aspect of the entire procedure was that it’s absolutely burner free and oil free!! I would call it the Kidney bean salad, because that’s the dominating ingredient in my recipe. Feel free to vary the proportions. You can also add some chopped onions, though I haven’t because I had run out of stock!!
Ingredients:
- 100 gm kidney beans
- 1 capsicum
- 1 boiled potato
- 1 tomato
- 2 tbsp roasted peanuts
- 4-5 basil leaves
- ½ lemon
- Salt
- ½ tsp Indian Chat masala
Method:
- Boil the kidney beans with salt and keep it aside
- In a bowl squeeze out the lemon, add salt and chat masala.
- Add the boiled kidney beans, chopped boiled potato, chopped tomato, peanuts and chopped capsicum and toss it well
- Garnish with basil leaves and serve
Preparation time: 15 minutes
Serves: 2