Evergreendishes

Tag: salads

  • Kidney Bean and Corn Salad

    Kidney Bean and Corn Salad

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    Kidney bean and corn salad is a tasty and nutrition packed snack to binge anytime. Serve it with lunch or as a light snack,  it is definitely a crowd pleaser. 

    Salads form an important part of our diet. They are filling, tasty, easy to prepare and most of all, packed with nutrition and less on calories. It helps in the daily struggle to eat nutrition packed food.

    We love this kidney bean salad, it is so tasty and filling. It is good to indulge in healthy eating on a regular basis.

    Legumes are the seeds or fruits of a family of plants called Fabaceae. Legumes are the essential food in any vegetarian diet. They are a significant source of proteins, dietary fiber, vitamin B and dietary minerals.  The well known legumes are clover, alfalfa, peas, beans, chickpeas, lentils,  lupia bean, soybean, peanuts and tamarind.

     

    Today, I have chosen kidney beans as the star ingredient here. Kidney bean is popular as Rajma in our country.  Rajma Chawal is one of the cherished food of the North Indians, a gravy in which kidney beans are cooked.

    Kidney beans are rich source of protein, carbohydrates and dietary fiber. It help in building the bones and  keeping the heart healthy. It  helps in weight reduction and improves metabolism. It strengthens the digestive system and improves the metabolism.

    One cup (256 grams)  of cooked kidney beans contains roughly 215 calories. It has 13.4 grams of protein and 13.6 grams of fiber. The folate is 23% of the RDI (Recommended Daily Intake), mangane is 22% of RDI, Vitamin K is 48% while Thiamine is 30% of RDI.   Source : www.healthline.com

    kidney bean and corn salad
    kidney bean and corn salad
    kidney bean and corn salad
    Evergreendishesdev

    Kidney Bean and Corn Salad

    5 from 3 votes
    Kidney bean and corn salad is a tasty and healthy snack to binge anytime. 
    Print Recipe Pin Recipe
    Prep Time 8 hours
    Cook Time 1 hour
    Total Time 9 hours
    Servings: 6 people
    Course: evening snacks, lunch ideas, midday snack
    Ingredients Method Notes

    Ingredients
      

    • 1 cup kidney beans
    • 1 cup sweet corn kernels
    • 1 onion
    • 2 cucumber
    For the dressing
    • 1 teaspoon mustard powder
    • 1/2 teaspoon pepper powder
    • 1/4 teaspoon oregano
    • 1/2 lemon juice
    • 2 teaspoon olive oil
    • salt to taste

    Method
     

    Pre-requisites
    1. Soak black beans overnight or for seven to eight hours.
    Method:
    1. Cook the black beans in pressure cooker for seven to eight whistles. Remove it only after the pressure releases by itself. 
    2. Cut onions finely. Cut cucumber into small chunks.
    3. Put the corn kernels in hot water. 
    4. Take the beans and put them in a bowl. The water may be used later. Add other veggies to it. 
    5. In a small bowl, mix all the ingredients for the seasoning, and put it over it. 
    6. Gently mix and serve.

    Notes

    • Kidney beans need to be well cooked. They should be soft when you touch between fingers, pressure cook it again  if not done properly.
    • Canned beans may be used.
    • I have used frozen corn here. 
    kidney bean and corn salad
    kidney bean and corn salad

    Sending this to My Legume Love Affair #120 hosted by Jagruti of JCookingOdyssey. popular as MLLA, this event which spotlights on Legumes  was  started in 2008 by Susan  of The Well Seasoned Cook. Currently, it is run by Lisa of Lisa’s Kitchen. 

    If you have liked this post, do leave a comment. It motivates me to write more.

    If you ever make this recipe, do take a photo of your creation and tag me on Instagram @foodiejayashree or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

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    kidney bean and corn salad

     

     

  • Watermelon and cucumber salad

    Watermelon and cucumber salad

    Watermelon and cucumber salad is a tasty and refreshing salad. It is ideal to serve as  a  mid-day snack. Watermelon and cucumber make a match made in heaven, the salad is one of the good ways to enjoy the fruit.

    Summer, I really dread this season.  One does not feel like doing anything. Change in diet is needed during this season. Salads, juices, light meals, yoghurt and loads of  seasonal fruits are ideal companion. This watermelon and cucumber salad is a tasty and cool  snack to binge on. An ideal salad to beat the heat, as both are rich in  water content.

    Watermelon is a 92 % water content fruit, thus ideal to keep oneself hydrated  for summer. It consists of vitamin A, C, B6, lycopene, aminoacids, potassium and antioxidants. Lycopene, a carotenoid antioxidant is much more in watermelon than in a tomato.

    It is good for cardiovascular and bone health, prevents cancer, diuretic and a kidney support. It also helps in healing scars and wounds. It is also good for the eyes and skin.

    Moreover, did you know that even the rind and seeds of watermelon are edible? The rind has more lycopene than the red flesh. Here are  a few recipes to enjoy with the rind. Use it as a smoothie, it is filling and a good way to enjoy the benefits of rind. You can even use it to make a dosa.

    Cucumbers have always played a key role in salads. They belong to the same family as watermelons and rich in water content. The benefits of cucumbers are so many, that one needs to eat them regularly on a daily basis. Rich in fibre, helps in weight loss, fights stress and inflammation and also helps prevent cancer. Thankfully, this vegetable is available all year round.

    Now, let me tell  you about  the watermelon and cucumber salad that I have been singing about. It was crunchy , tasty and loved binging it. A perfect summer treat !This post is for the Culinary Hoppers blog hop with the theme “Salads ”

    Watermelon and cucumber salad
    watermelon and cucumber salad
    Watermelon and cucumber salad
    Recipe Type: Salad
    Cuisine: International
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 2
    A tasty, crispy salad ideal for the summer.
    Ingredients
    • Watermelon pieces 1 bowl
    • Cucumber (large variety) 1
    • For seasoning :
    • Olive oil 2tsp
    • salt to taste
    • pepper powder 1/2 tsp
    • lemon juice 1tbsp
    Instructions
    1. Wash the cucumber and cut into chunks.
    2. Take a bowl and mix the cucumber and watermelon pieces.
    3. In another bowl, mix the ingredients under ” For seasoning “
    4. Toss the veggies into it , cover with a lid and refrigerate for sometime.
    5. Tasty salad is ready to binge.
    watermelon and cucumber salad
    watermelon and cucumber salad
    watermelon and cucumber salad

    Watermelon and Cucumber Salad

    A tasty, crispy salad ideal for the summer.
    Print Recipe Pin Recipe
    Course: salads
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1 bowl Watermelon pieces
    • 1 Cucumber large variety
    • For seasoning :
    • 2 tsp Olive oil
    • salt to taste
    • 1/2 tsp pepper powder
    • 1 tbsp lemon juice

    Method
     

    1. Wash the cucumber and cut into chunks.
    2. Take a bowl and mix the cucumber and watermelon pieces.
    3. In another bowl, mix the ingredients under ” For seasoning “
    4. Toss the veggies into it , cover with a lid and refrigerate for sometime.
    5. Tasty salad is ready to binge.

    Do check my Kiwi Lemonade, a wonderful drink for summer ! The mixed fruit popsicle is loved by both kids and adults. Cucumber lassi is ideal for those who love to drink something spicy and the tangy raw mango salad  makes a good snack to have in the evenings.

    And here are the other salad recipes of Culinary Hoppers

    Lebanese Tabboleh Salad by Vani

    Grilled Vegetable Pasta Salad by Piyali

    Roasted Sweet potato salad and Greek yoghurt dressing by Anu

    3 way peanut salad and Carrot Cucumber Slaw by Poornima

    Quinoa Salad in endive boat and Spring Fruit Salad by  Padma

    Thai salad with peanut butter dressing by Shubha

    Corn Salad by Shobana

    Roasted Cauliflower, Chickpea and Couscous Salad by Swati

     

    About the event:

    Sending this to Foodies_Redoing Oldpost 71, a fortnightly event. With time, we need to check our old posts. They need a revamp with  either text, picture or sometimes both. I am able to redo many of my posts. This is an old post which has been updated with better pictures and text.

    If you ever make this Watermelon and Cucumber Salad   recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

    Watermelon and cucumber salad is refreshing snack during summer. It helps to keep the body rejuvenated.
    watermelon and cucumber salad

  • Exotic Spinach Salad for Doctor’s Day

    July 1 is celebrated as “National  Doctors  Day ” in India . These professionals spend and dedicate a lot of their time in the service of humanity. They treat the sick and assure to give all the help that they can, for the inevitable, no one can avoid. A yeoman service to the society. On this day, I present a spinach salad, dedicated to all the doctors.

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  • Cabbage salad | how to make cabbage salad

    Cabbage salad | how to make cabbage salad

    Cabbage Salad is tasty and healthy. It is ideal to binge as a mid-day snack. 

    Many people desist eating raw cabbage. But it is healthy as it contains antioxidants and  fibre along with vitamins. Try to include more of this super food  in your daily diet. Raw cabbage tastes good only when it is fresh and is green in colour. Make sure you chop the cabbage finely.  The way a vegetable is chopped gives a different taste to the food. 

    The other salad recipes on the blog are watermelon rind salad, sprouted moong salad, kidney bean and corn salad. 

     

    DSC01698

    Ingredients :

    • 1 cabbage ( a small green one)
    • 2 tomato diced
    • salt
    • 1teaspoon lemon juice
    • 1 teaspoon olive oil
    • coriander leaves finely cut for garnishing

     

    Method:

    Shred the cabbage finely. The kind of cutting influences the taste of the food. Wash in running water and put  in a colander for sometime. In a bowl add chopped cabbage. Put tomato pieces to it. In a small bowl add olive oil, put salt and lemon juice to it.  Garnish with coriander leaves. Serve chilled.

    Take a tip:

    • Use fresh cabbage to make salads. A day old may be used in making stir fry and soup.
    • Choose cabbage that is green in colour.
    • Chop it finely.
    cabbage salad
    Evergreendishesdev

    Cabbage Salad

    Cabbage salad is tasty, easy to make and healthy. It is ideal to serve as a mid-day snack or lunch menu.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Course: dinner, lunch, mid-day snack
    Cuisine: Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cabbage a small green one
    • 2 tomato diced
    • salt
    • 1 teaspoon lemon juice
    • 1 teaspoon olive oil
    • coriander leaves finely cut for garnishing

    Equipment

    • 1 knife
    • 1 chopping board
    • 1 big bowl
    • 1 small bowl
    • 1 serving spoon

    Method
     

    1. Shred the cabbage finely. The kind of cutting influences the taste of the food. Wash in running water and put  in a colander for sometime. In a bowl add chopped cabbage. Put tomato pieces to it. In a small bowl add olive oil, put salt and lemon juice to it.  Garnish with coriander leaves. Serve chilled.

    Notes

    Use fresh cabbage to make salads. A day old may be used in making stir fry and soup.
    Choose cabbage that is green in colour.
    Chop it finely.

    If you ever make this Cabbage Salad recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !