Double Bean Salad With Cottage Cheese

by MiaVarghese
A low calorie bean salad with a spread of cottage cheese
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Cuisine Continental
Prep Time 20 minutes
Servings
people
Ingredients
  • Chickpeas(dried, velutha kadala) - 1 cup
  • Pinto Beans(dried) - 1 cup
  • Parsley(finely chopped, Seema malli) - 3 tbsp
  • Pimento(finely chopped, Sarvasugandhi) - 3 tbsp
  • Lemon juice - 3/4 cup
  • Cottage cheese/light cream cheese - 2 tbsp
Cuisine Continental
Prep Time 20 minutes
Servings
people
Ingredients
  • Chickpeas(dried, velutha kadala) - 1 cup
  • Pinto Beans(dried) - 1 cup
  • Parsley(finely chopped, Seema malli) - 3 tbsp
  • Pimento(finely chopped, Sarvasugandhi) - 3 tbsp
  • Lemon juice - 3/4 cup
  • Cottage cheese/light cream cheese - 2 tbsp
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak chickpeas and pinto beans overnight in cold water.
  2. Drain the beans and place in a large saucepan.
  3. Add sufficient water and bring to boil.
  4. Reduce heat and simmer for about 1 1/4 hours until the beans are cooked.
  5. Drain the beans into a serving bowl and stir in chopped parsley, chopped pimento and freshly squeezed lemon juice.
  6. Serve the double bean salad with two tablespoons of cottage cheese.
  7. Garnish with lemon slices and parsley.
  8. Tips:- Cottage cheese is preferred to light cream cheese due to lower fat content.
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