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Bean and Vegetable Salad


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You will be surprised how tasty this simple salad turns out.

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Makes 6 to 8 servings
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3/4 cup soaked and boiled rajma (kidney beans)
1 1/2 cups shredded cabbage
2 grated carrot
3/4 cup sliced capsicum
2 cucumbers , sliced

For The Dressing
2 tbsp white vinegar
2 tbsp sugar
2 tbsp salad oil
1 tsp mustard (rai / sarson) powder
2 tsp salt

  1. Place the cabbage, carrots, casicum and cucumber in cold water for 1/2 hour.
  2. Boil the vinegar and sugar until the sugar dissolves. Then add the salad oil, mustard powder and salt.
  3. Arrange the vegetables and beans in a serving dish. Pour the dressing on top and put to chill.
  4. Serve cold.
1 review received for Bean and Vegetable Salad

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 Reviewed By
Big FoodieMarch 12, 2013

Beans, cabbage, cucumber and carrots tossed in a vinegar and salad oil dressing.

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Reviewed March 12, 2013by Big Foodie

Beans, cabbage, cucumber and carrots tossed in a vinegar and salad oil dressing.

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