Fruity Bean Salad

I often create new recipes with what is left in the refrigerator. Many of these creations work and my family lets me know when they don’t. This is one of the recipes that got a hearty nod. It provides adequate amounts of calcium, vitamin C and fibre. Sprouting the pulses increases their nutrient content and also makes them easier to digest as compared to whole unsprouted pulses.

Preparation Time: 20 mins.
Cooking Time: 30 mins.
Serves 8.


2 cups mixed sprouts
3/4 cup apples, chopped
segments of 1 orange
2 tbsp grapes, halved
2 tbsp white radish (mooli)
3/4 cup chopped salad leaves
1/2 cup chopped spinach (palak) leaves
1 green chilli, finely chopped (optional)
salt to taste

To be mixed into a dressing
3/4 cup fresh curds (dahi)
2 tbsp chopped mint leaves (phudina)
1 tsp sugar
salt to taste



  1. Mix all the ingredients except dressing thoroughly and put to chill.
  2. Just before serving, pour the dressing over the salad.
  3. Serve chilled.



  1. Wash all the greens thoroughly before using them in your salad. Dry all the washed greens on tissue or a dry kitchen towel before adding the dressing

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