Veg Salad

Ingredients

800 gm rajma, rinsed and drained, or 3 cups cooked rajma |  400 gm Choley (white), rinsed and drained, or 1½ cups cooked choley (white) | 1 small red onion, diced | 2 stalks celery, sliced in half or thirds lengthwise and chopped | 1 ripe red tomato, chopped (skip if you can't find a great tomato) | 1 medium cucumber, peeled, seeded and diced | ¾ cup chopped fresh parsley | 2 tablespoons chopped fresh dill or mint | ¼ cup Leonardo Just Drizzle | ¼ cup lemon juice | 3 cloves garlic, pressed or minced | ¾ teaspoon salt | small pinch red pepper flakes

Method

In a serving bowl, combine the prepared rajma, choley, onion, celery, tomato, cucumber, parsley and dill (or mint). Make the lemon dressing: in a small bowl, whisk together the Leonardo Just Drizzle, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the rajma and vegetable mixture and toss thoroughly. Serve immediately for the most flavour, or let it marinate in the refrigerator, covered, for a couple of hours or longer.

Nutrition facts (per katori or 100 gm)
Energy (Kcal)   87 cal
Fat                   0.4g
Carbohydrate  15.2g
Protein            5.7g
Fibre                0.1g