Rajma(Kidney Bean) Salad

Know what you Eat - Kidney beans are an excellent source of molybdenum. Molybdenum (MO) is an essential trace element although its functions are poorly understood. These are not fully understood at this stage, but it is thought that molybdenum aids in the metabolism of fats and carbohydrates, is involved in protein synthesis, is vital for the utilization of iron, protects against cancer, prevents anemia because it is necessary for iron metabolism, is necessary for the formation of uric acid, promotes a feeling of general well being and helps to prevent tooth decay.



Preparation Time - 10 mins

Cooking Time - Nil

Serves - 4

Ingredients

Cooked Kidney Bean(Either home cooked or canned one) - 2 cups(16 oz)

Tomato - 1

Scallion - 4 stalks

Salad Dressing

Olive oil - 1 tsp

Salt to taste

Lemon Juice - 1 tbsp to taste

Chat masala or Black pepper powder - 1/2 tsp

Garnishing

Chopped Cilantro - 1 tbsp

Method

1) Take 2 cups of cooked kidney beans and rinse in cold water and let the water drain completely.

2) Chop tomato and scallion into small piecese and combine with drained kidney bean.

3) Combine olive oil, salt, lemon juice and chat masala or powdered black pepper, whisk and transfer it to kidney bean + chopped vegetables and toss gently.

4) Garnish with chopped cilatro and serve.

Adding chat masala will give a zing to the salad.

l This is our entry for My legume love affair 11th helping hosted by Taste with eyes.l This is our entry for WYF Event hosted by ECl This dish goes to 15 mins Event hosted by Mahimaa

Posted in: Beans, diabetic friendly recipes, diabetic-salad, kidney bean, salad