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
- 1/2 cup Baby Spinach shredded / julienned
- 1/4 cup Carrot chopped fine
- 1/4 cup Red cabbage shredded
- 1/3 cup Tomatoes deseeded and cubed
- 1/3 cup Red Onion sliced / cubed fine
- 1 cup Red bean Rajma, cooked but not mushy
- 1/4 cup Red Radish sliced thin, halved
Dressing / Vinaigerette :
- 2 TBSP Olive Oil
- 1/4 tsp White vinegar didn’t use
- 1/2 tsp salt
- 1 TBSP lemon juice
- 2 tsp Mint shredded fine
- 1/2 tsp White pepper powder
- 1/2 tsp Red chilli flakes
- 1 tsp 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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