Minty Bean Salad: For an accompaniment to a main dish, try this novel combination of black-eyed beans (lobhia) with a fresh minty flavour. Tomato, coriander and lemon add more tang and nutritional value i.e. vitamin A, vitamin C, folic acid and iron to this salad. Serve at room temperature immediately after tossing it or refrigerate until chilled.
Preparation Time: 15 mins Cooking Time: 0 mins Total Time: 15 mins Makes 4 servings
Ingredients
2 tbsp finely chopped mint leaves (phudina)
1 1/2 cups soaked and cooked chawli , refer handy tip
1/2 cup chopped cucumber
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1/4 tsp black salt (sanchal)
1/2 tbsp lemon juice
salt to taste
Also Read: PANTOTHENIC ACID (VITAMIN B5)
Method
- Combine all the ingredients in a bowl and toss well.
- Serve immediately or refrigerate for 1 hour and serve chilled.
Nutrition Value
| Value per serving | % Daily Values | |
| Energy | 115 cal | 6% |
| Protein | 7.8 g | 14% |
| Carbohydrates | 19.8 g | 7% |
| Fiber | 5.9 g | 24% |
| Fat | 0.4 g | 1% |
| Cholesterol | 0 mg | 0% |
| VITAMINS | ||
| Vitamin A | 211.7 mcg | 4% |
| Vitamin B1 (Thiamine) | 0.2 mg | 20% |
| Vitamin B2 (Riboflavin) | 0.1 mg | 9% |
| Vitamin B3 (Niacin) | 0.6 mg | 5% |
| Vitamin C | 12.2 mg | 30% |
| Vitamin E | 0 mg | 0% |
| Folic Acid (Vitamin B9) | 52.5 mcg | 26% |
| MINERALS | ||
| Calcium | 51.1 mg | 9% |
| Iron | 3.2 mg | 15% |
| Magnesium | 72.3 mg | 21% |
| Phosphorus | 142.9 mg | 24% |
| Sodium | 12.6 mg | 1% |
| Potassium | 410.4 mg | 9% |
| Zinc | 1.5 mg | 15% |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
