Bean Salad with Spinach and Mint Vinaigrette
Bean Salad with Spinach and Mint Vinaigrette is a super delish Spring - Summer Salad that is perfect for brunch potluck or a quick filing snack.
Equipment
- Bowl
- Knife and Cutting Board
- salad spinner optional
Ingredients
- ½ cup Baby Spinach shredded / julienned
- ¼ cup Carrot chopped fine
- ¼ cup Red cabbage shredded
- ⅓ cup Tomatoes deseeded and cubed
- ⅓ cup Red Onion sliced / cubed fine
- 1 cup Red bean Rajma, cooked but not mushy
- ¼ cup Red Radish sliced thin, halved
Dressing / Vinaigerette :
- 2 tablespoon Olive Oil
- ¼ teaspoon White vinegar didn’t use
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoon Mint shredded fine
- ½ teaspoon White pepper powder
- ½ teaspoon Red chilli flakes
- 1 teaspoon Ginger grated optional, didn’t add
Instructions
- Wash and prep all veggies according to the ingredient list above separately in a flat plate
- Chill well for 10-15 mins
- Whisk all the ingredients for the dressing / Vinaigrette and keep aside.
- Just before serving, mix all the salad ingredients in a bowl
- Add the dressing and toss well
- Serve immediately with a sprig or mint and chopped cherry tomatoes
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