Monday, 6 January 2014

Bean Salad

What you need:
1 teacup red kidney beans (rajma)
1 teacup bean sprouts
1 teacup chopped spring onions
2 tomatoes, chopped
1 tablespoon chopped parsley or fresh coriander
2 teaspoons lemon juice
lettuce leaves and radish for decoration
salt to taste or sesame
herb blend

1. Soak the kidney beans overnight.
2. Next day, cook in a pressure cooker with a little water. Drain.
3. Add the bean sprouts, spring onions, tomatoes. coriander, lemon juice and salt. Mix well
4. Chill thoroughly.
5. Decorated with lettuce leaves and radish.
6. Serve cold.

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