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Bean Salad with Tomato and coriander

Bean Salad with Tomato and coriander

bean saladFor 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 the salad at room temperature immediately after tossing it or refrigerate until chilled.
Preparation Time: 15 mins
Makes 4 servings


Ingredients for bean salad

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



  1. Combine all the ingredients in a bowl and toss well.
  2. Serve immediately or refrigerate for 1 hour and serve chilled.

Handy tip:

½ cup of raw chawli, when soaked and boiled yields 1½ cups cooked chawli. Ensure not to overcook the chawli for this recipe.

By & Tarla Dalal



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