Quick Bean Salad

The best thing about salads is the scope for experimentation they provide. You can virtually toss any combination of fruits or vegetables to make a scrumptious salad. And what’s more, they are high on fiber and nutrition, are low on calories and can be prepared in a jiffy. For dinner last night, I made some beans salad which was almost a meal in itself.


Quick Bean Salad

Time taken: 10 min

Taste-o-meter: Savoury



  • Boiled Blac- eyed lentils (or mixed beans of your choice): 2 cups
  • Tomato: 1
  • Boiled sweetcorn: 1 tbsp
  • Boiled potato: 1
  • Cottage cheese: 50 g
  • Ground black pepper: 1 tsp
  • Salt to taste
  • Oregano: 1 tsp
  • Olive oil: 1 tsp
  • Lemon juice: 1 tsp
  • Sugar: 2 pinches


  • In a mixing bowl, mix the olive oil, lemon juice, oregano, salt and sugar.
  • Add the mashed and boiled potato, chopped tomato, babycorn, crumbs of cottage cheese and the beans.
  • Mix well and serve chilled or at room temperature.


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