Beans and Veggy Salad Bowl with Mint and Garlic Vinaigrette

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Hello My Dear Wonderful People!!

Shhh.. the baby is asleep ;p …

LOL.. kidding. I think the heat is driving me insane!! lol.. Hey have you heard the Rihanna song “Work”. oh man it is so addictive!! I can’t stop sining it .. haha.. see I told you, its the SUN!! So I have decided, I have got to put up some of my salad recipes, that are so simple and need hardly any cooking really. Now first of all, not all my salads fall under the “Raw” category. Simply cause its very hard for me to jump from a nice bowl of rice and curry to just a basket of vegetables. Nope I am not saying all vegetables are bad, but I will share some later ok :p Now this recipe needs a little cooking for the beans. Which really gives this bowl a boost of flavour and spice. Its just basic Indian spices but just trust me, they all work together!! and will keep you full for quite a long time!!

Now I am sure you did not miss that big slice of mango on both the bowls, yeah baby!! It’s mango season and I am gonna make sure its there on everything I eat. lol.. ok maybe not on eggs. 😛

Both the boys at home absolute love mangoes, so I am quiet sure anything with mangoes would fly at home.

Ingredients for the Salad bowl :-

  1. Beans – 2 cups – ( i used double beans but you could use any beans) – used the dry kind but canned will also do
  2. Mango – 1 ripe
  3. Broccoli –  200 gms florets cut and washed
  4. Romaine Lettuce – 6 leaves
  5. Red Cabbage – 1 cup ( shredded)
  6. Tomato – 1 ( chopped fine)
  7. Onion – 1 medium (sliced fine)
  8. Garam Masala – 1 tsp
  9. Rice Bran Oil – 1 tsp

Ingredients for the Mint Garlic Dressing :-

  1. Fresh Mint leaves – 1 cup packed
  2. Garlic Cloves – 3 – 4
  3. Olive Oil – 1 cup
  4. Apple Cider Vinegar – 1/2 cup ( add more or less according to preference)
  5. Salt – according to taste
  6. Pepper – 1 tsp

 

Instructions :- 

  1. For the dressing – with the help of the mortar and petal crush the garlic and mint leaves and set aside
  2. In another bottle add the olive oil + apple cider vinegar + salt  and pepper
  3. Then add the mint and garlic mash into the bottle and close the lit tightly
  4. Give the bottle a good shake to combine all the ingredients. Set aside
  5. Soak beans over night in ample water to soak the beans completely
  6. Next day pressure cook till soft and tender with salt
  7. Set aside to cool down. – (Please skip this step if using canned pre cooked beans)
  8. Heat rice bran oil in a wok. Add onions  and tomatoes
  9. Once the vegetables have cooled down, add garam masala and the cooked beans
  10. Mix well and cover and cook for 5 mins
  11. Turn off the flame and set aside
  12. In a large pot heat water to boil
  13. Add the broccoli florets and turn off the flame. After 5 mins drain the broccoli and rinse in cold water. Set aside
  14. Now to assemble the salad in a bowl, arrange the broccoli, romaine lettuce, red cabbage, cooked beans, mango and drizzle the mint garlic dressing
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