Sometime back, dishing up a salad was just tossing cucumbers and tomatoes generously sprinkled with lime and chaat masala. Not anymore. Not when I strive to eat huge big bowls of raw eats and wrack my brain to include assorted new vegetables and some form of protein. Most of the times I am successful and there have been times when I have been horribly let down. But lets not talk about the dampeners. I am here to give you a wonderful protein rich salad recipe that I concocted on a whim!
I used red kidney beans. Soaked them well for over 5/6 hours, and boiled in a pot full of salted water, they added body to the salad bowl. The nutty soft texture from the beans laced with crunchy raw veggies makes for a succulent combination.
A handful of these red pearly shiny fruit elevates the acidic salty salad to another level. Always add a citrus fruit. Some fruit, any fruit – orange segments, berries, kiwis, apples, cherries etc. The list is huge. But for now, pomegranates it is.
Beans are slow to digest and if not boiled or chewed well, they can cause a lot of heartburn, acidity and stomach ache. So I added julienne ginger pickled in salt and lime juice as a bit of garnishing. Ginger aids in digestion and helps in absorption and assimilation of essential nutrients. Ginger is highly pungent so a little bit is enough for your salad bowl. Feel free to skip it if you can’t tolerate the sharpness.
Mint!! Who doesn’t love mint! Its refreshing. Its aromatic. Its healthy. So, I added loads 🙂
The Recipe: For two people –
1 cup boiled red kidney beans or rajma
1/2 cup diced cottage cheese or paneer
1 cucumber, diced
1 red onion, diced
1 tomato, diced
2 tsp ginger julienne – soaked in little lime and salt for 30 minutes.
1/2 cup pomegranate
3 tbsp mint leaves, chopped
For the vinaigrette – mix 1 tsp extra virgin olive oil, juice of 1 lime, 1 tsp honey, salt and pepper to taste.
Optional: 1 tsp more oil to sauté the cheese if you do not like it as is.
Saute the paneer/cottage cheese if required. Mix all said ingredients except the vinaigrette. chill for 30 minutes. Pour the limey dressing over it. Toss. Chill for another 10 minutes.
I like the paneer as it is, but I know many who don’t. A bit of sautéing or grilling does the trick to include it in your salads.
When I sit with my bowl of raw veggies, I fish for my favourites and relish the juices from the marinated fruits and vegetables. Flavors like these make me go back every single night to these huge enticing bowls. So yumm!
I am taking this to Angie Weekly Potluck party – Friday Fiesta #30!