Beans-Banana-Apricots salad

Beans-Banana-Apricots salad
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 77.1
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,494.6 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.3 g

View full nutritional breakdown of Beans-Banana-Apricots salad calories by ingredient
Submitted by:

Introduction

I found I was eating too much carbohydrates; I wanted to incorporate more vegetables in my diet. I found I was eating too much carbohydrates; I wanted to incorporate more vegetables in my diet.
Number of Servings: 8

Ingredients

    Cucumber (peeled), 250 grams
    Green Beans (snap), 460 grams
    Onions, raw, 130 grams
    Tomatoes, red, ripe, raw, year round average, 0.5 cup, chopped or sliced
    Ginger, ground, 1 tsp
    Apricots, dried, 15 grams
    Rice Bran, 15 grams
    Cashew Nuts, dry roasted, 5 grams
    Banana, fresh, 280 grams
    Salt, 4 tbsp

Tips

Use thick curds with honey as a dip.


Directions

1) Wash, snap and cook beans for 30 min. Put into wide bowl and marinate in salt water.
2) Wash, peel and slice cucumber vertically. Add salt and keep aside.
3) Take boiling water and add washed tomatoes, around four small ones.
4) Dice onions, add to tawa.
5) Take rice bran oil in a cup. Add ginger and salt. Mix and add to Tawa.
6) Add peeled, cored and diced tomatoes to tawa and roast until onion becomes paler.
7) Slice cucumbers, add to big utensil.
8) Drain water from beans and add to big utensil.
9) Add onion-tomato mixture to big utensil.
10) Chop and dry-roast cashews and add to big utensil.
11) Add sliced dry apricots to big utensil.
12) Wash, peel and slice bananas and add to big utensil.
13) Mix well and portion into 1-cup size portions.


Serving Size: makes eight 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JEEJA_MADHURI.

Rate This Recipe