Prep Time: 08 Hours

Cook Time: 20 Minutes

Servings: 2-3 Servings

If you struggle to incorporate salads into your meal, you can sneak in some rajma into the veggies & have best of both worlds!! This salad makes a wholesome meal option should you want to go easy on cooked foods. And the simple seasoning of lemon and salt lends a perfect balance.

Ingredients

• Boiled rajma: 1 cup
• Tomato:1 (chopped)
• Onion:1 (chopped)
• Capsicum:½ (chopped)
• Boiled Corn: ½ cup (optional)
• Cucumber:1 chopped
• Coriander leaves:a small bunch (finely chopped)
• Rock salt & black pepper:as per taste
• Lemon Juice: ½ lemon or per taste

Method

• Soak rajma overnight.
• Cook rajma until it turns soft.
• Chop all the veggies in similar sized chunks.
• Mix all the ingredients.
• Add more of veggies you like.
• Add salt, pepper, lemon juice just before serving. Mix well.
• Taste test and balance the flavours.

You can add boiled Lobhiya (Raungi or black-eyed pea), other vegetables such as boiled corn, shredded carrot or shredded coconut.

Your salad is ready within minutes.

Tip: If you are not too fond of eating vegetables in their raw form, start with more rajma in your salad. Over a period of time, keep increasing the veggies & keep reducing the rajma. The transition to incorporating raw vegetables will be easy.

Eating Guide:

Food group: Vegetables, Beans
Veggies, are loaded with enzymes and high-water content. They aid digestion.
Rajma is your whole beans category and high on bodybuilders proteins.
Add some potatoes and this can be eaten as a full meal.

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