The best thing about salads is the scope for experimentation they provide. You can virtually toss any combination of fruits or vegetables to make a scrumptious salad. And what’s more, they are high on fiber and nutrition, are low on calories and can be prepared in a jiffy. For dinner last night, I made some beans salad which was almost a meal in itself.
Quick Bean Salad
Time taken: 10 min
Taste-o-meter: Savoury
Ingredients:
- Boiled Blac- eyed lentils (or mixed beans of your choice): 2 cups
- Tomato: 1
- Boiled sweetcorn: 1 tbsp
- Boiled potato: 1
- Cottage cheese: 50 g
- Ground black pepper: 1 tsp
- Salt to taste
- Oregano: 1 tsp
- Olive oil: 1 tsp
- Lemon juice: 1 tsp
- Sugar: 2 pinches
Method:
- In a mixing bowl, mix the olive oil, lemon juice, oregano, salt and sugar.
- Add the mashed and boiled potato, chopped tomato, babycorn, crumbs of cottage cheese and the beans.
- Mix well and serve chilled or at room temperature.