Salad is any of a wide variety of dishes including: green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits.
Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe’s Age of Discovery.
Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.
Staple foods of Indian cuisine include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively. Some pulses, such as channa or cholae (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan).
Baked Delicious Mozzarella Chicken Burger
Description
Bean salad is a common cold salad composed of various cooked beans – green beans, yellow wax beans, garbanzo beans, kidney beans – and typically fresh raw onions, peppers, and/or other vegetables, tossed in a vinaigrette or vinegar and characteristically sweetened with sugar. It can also be prepared as a pickled dish. Bean salad is a popular choice for home canning. Salads prepared with this method should be used within a year for best quality.
Ingredients
Optional Toppings
Instructions
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Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
You can also add a note for your instructions. -
Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
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Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
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Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
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Serving
Chill until ready to serve. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.
Equipment
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Nutrition Facts
Servings 6
Serving Size 600
- Amount Per Serving
- Calories 214.22kcal
- % Daily Value *
- Total Fat 12.12g19%
- Saturated Fat 2.92g15%
- Trans Fat 0.02g
- Cholesterol 8.5mg3%
- Sodium 214.12mg9%
- Potassium 330.58mg10%
- Total Carbohydrate 19.31g7%
- Dietary Fiber 3.12g13%
- Sugars 9.59g
- Protein 7.22g15%
- Vitamin A 64.15 IU
- Vitamin C 13.96 mg
- Calcium 210.21 mg
- Iron 1.45 mg
- Vitamin D 0.06 IU
- Vitamin E 1.62 IU
- Vitamin K 59.08 mcg
- Thiamin 0.1 mg
- Riboflavin 0.14 mg
- Niacin 0.83 mg
- Vitamin B6 0.2 mg
- Folate 40.45 mcg
- Vitamin B12 0.15 mcg
- Phosphorus 148.46 mg
- Magnesium 39.84 mg
- Zinc 0.75 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
2. Chilli - I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn't make it spicy. Adjust to taste. Chilli paste can also be used instead - add it when you add the rice.
User Reviews
dscsdcds
Great recipe. Loved it!
loved your recipe
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