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Recipes >> Salads and Dressing Recipes > Bean Salad with Pickled Vegetable by Chef Rida Aftab

Bean Salad with Pickled Vegetable

Bean Salad with Pickled Vegetable
Prep Time
15 - 20 Mins
Cook Time

5 - 10 Mins

6 - 8
Bean salad with pickled vegetable has a nice pickle like flavor and retained crunchiness of vegetables. It would make a great tasting and nutritious appetizer or side nice for dinner and lovely salad for iftar in Ramadan.
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Source:  Chef Rida Aftab In Tarka On Masala Cooking TV Channel
9 Ratings
3 out of 5 stars
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  • Onion 1 (chopped)
  • Capsicum 1 (chopped)
  • Tomato 1 (chopped)
  • Green chilies 2 (chopped)
  • Garlic cloves 4
  • Black olives 10
  • Coriander leaves ½ bunch (fresh)
  • Chickpeas ½ cup (boiled)
  • Red kidney beans ½ cup (boiled)
  • Black chickpeas ½ cup (boiled)
  • Black eye beans ½ cup (boiled)
  • Radish cut into pieces ½ cup
  • Vinegar ½ cup
  • Lemon juice 2 tbsp
  • Salt ½ tsp
  • Black pepper ½ tsp

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Cooking Directions

  1. Heat vinegar in a pan and turn the flame off.

  2. Add chopped capsicum, cloves of garlic, chopped onion and chopped green chilies, soak for 5 minutes.

  3. In a bowl , mix together chopped tomato, black olives, chopped fresh coriander leaves, boiled chickpeas, boiled red beans, boiled black chickpeas, boiled black eye beans, radish pieces, lemon juice, salt and black pepper.

  4. Top with pickled vegetable mixture and serve.

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