Vegetable Salad - II

For a healthy living, it is important that we cultivate the habit of healthy eating for which salad is a very good option. You can make numerous variety of salads mixing various ingredients from vegetables, fruits, lentils to nuts. Having a colorful salad not only feasts your eyes but your hunger too.

Here is a healthy vegetable salad version, that can be prepared in a jiffy and relished.

Ingredients:

Carrot - 1/2, chopped to small pieces
Cucumber - 1/2, chopped to small pieces
Tomato (small) - 1, chopped to small pieces
Beetroot (small) - 1, chopped to small pieces
Fresh Beans - 10, chopped to medium pieces
Cooked/Boiled Channa (Black) - 20
Cooked/Boiled Rajma - 20
Peas - 1/4 cup
Corn - 1/4 cup
Shallots - 3 or big onion - 1/2, chopped to small pieces
Garlic - 3, cut lengthwise
Ginger - 1 tsp, shredded to small pieces
Green chillies - 2, chopped to small pieces
Salt - 3/4 tsp
Pepper powder - 3/4 tsp
Coriander leaves - 1 tsp, finely chopped
Lemon Juice - squeezed from 1/2 lemon

Method:

1. In a broad bowl, add together as it is the chopped vegetables - carrot, cucumber, tomato, shallots or onion, ginger, green chillies & boiled channa and rajma.
2. In limited water, cook together beetroot, fresh beans, garlic, peas and corn, until the vegetables are 60% cooked (maintain the crunchiness in the vegetables). Once cooked, strain all the water from the vegetables & keep ready.
3. Mix the contents of 1 and 2 very well and serve chilled or immediately.

Tips:

1. If frozen peas or corns or any vegetables are used, no need to cook them again, drop the frozen vegetables in boiling hot water and let it remain for 5 minutes, then drain all the hot water and wash once in running water and keep ready for use.
2. To get the benefits of all the vegetables as it is, recommended to use them fresh instead of frozen.