Indian Vegetarian Cooking

From An American Kitchen

Red Kidney Bean, Chickpea, and Kohlrabi Salad:

Kohlrabi is a pale green vegetable that resembles and tastes like a turnip. The kidney beans' bright red hue perks up this salad. I've included canned beans in this recipe, but if you have the time, don't hesitate to substitute dried beans that are pre-soaked and cooked.

PREPARATION TIME: 15 minutes    NO COOKING     SERVES: 4

1 (15 oz.) can red kidney beans, or 1 cup dried red kidney beans, presoaked and cooked

2 kohlrabi, peeled and cut into matchsticks

1 (15 oz.) can chickpeas

1 carrot, peeled and cut into matchsticks

1-2 green chilies or jalapeno peppers, seeded and minced

For the Dressing:

1 Tbsp. extra-virgin olive oil

1/8 tsp. Worcestershire sauce

1 Tbsp. honey

2 Tbsp. finely chopped fresh cilantro

2 Tbsp. fresh lime juice

1. In a sieve, drain the kidney beans and chickpeas. Rinse thoroughly with water. Set aside.

2. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well.

3. In a large bowl, toss together the beans, chickpeas, kohlrabi, carrot, and green chilies. Dress the salad, and refrigerate. Serve chilled.

Per Serving

165 calories; 9g protein; 26g carbohydrates; 2.5g fat, 124mg sodium; 0mg cholesterol; 12g fiber

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