Four-bean Salad

From Recidemia English
Jump to: navigation, search


File:Four Bean Salad.JPG
Four-bean Salad
  • Preparation time: 20 minutes
  • Serves: 4



  1. Pick and wash white cow beans and kidney beans separately.
  2. Soak them separately overnight in plenty of water.
  3. Wash and soak the green moong beans for about 2 hours.
  4. Boil the three soaked beans separately in salted water till soft.
  5. Drain and let them cool.
  6. String the french beans and cut into ¼-inch pieces.
  7. Boil in salted boiling water till done.
  8. Drain immediately (you may reserve the cooking liquid for some other recipe) and refresh with cold water.
  9. Drain and keep aside.
  10. Peel and cut onion into ¼-inch sized pieces.
  11. Clean, wash, drain and chop coriander and mint leaves.
  12. Wash and chop green chilies finely.
  13. Peel and wash ginger and chop it.
  14. Dilute lemon juice with equal amount of water.
  15. Stir in chopped coriander, mint, green chillies, ginger and chaat masala.
  16. Shake well and refrigerate the dressing for at least an hour.
  17. Mix all the cooked beans with diced onion and add the dressing.
  18. Toss the salad to evenly mix the dressing.