I personally dislike salads but this recipe changes my perspective about them. Its wholesome yet tasty with the slightly spicy and tangy Mexican style dressing and the right balance of protein, carbohydrates and fibre.
Synonyms : Bean and veggie salad made with a mexican style dressing.
PREPARING TIME
15 Minutes
COOKING TIME
0 Minutes
FOOD TYPE
Pure Veg.
TOTAL Servings
4
INGREDIENTS
¾
Cup
Kidney Beans
(Rajma)
Cooked
½
Cup
Green Capsicum
(Shimla Mirch)
(sliced)
1
Piece
Onion
(Pyaaz)
(cut into rings)
½
Cup
Carrots
(गाजर)
(julliennes)
¾
Cup
Potatoes
(boiled and chopped)
6
Pieces
Iceburg Lettuce
½
Cup
Bread Croutons
2
Tablespoons
Oil
2
Tablespoons
Vinegar
2
Teaspoons
Sugar
½
Teaspoon
Red Chili Powder
½
Teaspoon
Oregano
Salt to taste
Pepper to taste
METHOD
For The Dressing
Combine the oil, vinegar, sugar, red chilli powder, oregano, salt and pepper. Mix well and keep aside.
To Assemble
Combine all the remaining ingredients in a big bowl, add the dressing just before serving. Mix well and serve.
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