Mexican Rajma, Bean Sprouts and Lettuce Tossed in Guacamole Dressing

by Tarla Dalal

Sweet Corn, Bean Sprouts and Lettuce Tossed in Guacamole Dressing

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Bean Sprouts is a very salad-friendly ingredient, as it has a wonderful crunchy texture, along with a pleasant, mildly-sweet flavour. In this multi-faceted salad, bean sprouts team up with delicious veggies like capsicum, cucumber and spring onions, not to forget everybody’s favourite kidney beans!

This combo of veggies and beans makes this Mexican -style salad a nutri-dense one, while the innovative avocado-based oil-free guacamole dressing makes it incredibly tasty. The avocado also imparts a wise dose of good fats to the creamy dressing, all of which makes the Bean Sprouts and Lettuce tossed in Guacamole Dressing a valuable addition to your menu.

Just spread a portion of this wholesome salad in a Chapati and roll it up tightly to make a wrap and enjoy with a bowl of Carrot Onion Soup .

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Mexican Rajma, Bean Sprouts and Lettuce Tossed in Guacamole Dressing recipe - How to make Mexican Rajma, Bean Sprouts and Lettuce Tossed in Guacamole Dressing

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Preparation Time: 25 mins Cooking Time: 0 mins Total Time: 25 mins 4Makes 4 servings
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Ingredients

1/2 cup bean sprouts
1 1/2 cups iceberg lettuce , torn into pieces
3/4 cup soaked and boiled rajma (kidney beans)
1 cup coloured capsicum cubes (red and green)
1/2 cup cucumber cubes
1/4 cup finely chopped spring onions (whites and greens)
salt to taste

For The Guacamole Dressing
3/4 cup avocado cubes
2 tbsp low-fat curds (dahi)
1 tsp lemon juice
1 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
2 tbsp deseeded and chopped tomatoes
2 tbsp chopped onions
salt to taste

Method

For the guacamole dressing

Combine the avocado, curds and lemon juice in a mixer and blend till smooth.
Transfer the mixture into a bowl, add all the remaining ingredients and mix well. Keep aside.