Double Bean Salad With Cottage Cheese


Double Bean Salad With Cottage Cheese

A low calorie bean salad with a spread of cottage cheese
No ratings yet
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Continental
Servings 3 people


  • 1 cup Chickpeas dried, velutha kadala
  • 1 cup Pinto beans dried
  • 3 tbsp Parsley finely chopped, Seema malli
  • 3 tbsp Pimento finely chopped, Sarvasugandhi
  • 3/4 cup Lemon juice
  • 2 tbsp Cottage cheese/light cream cheese


  • Soak chickpeas and pinto beans overnight in cold water.
  • Drain the beans and place in a large saucepan.
  • Add sufficient water and bring to boil.
  • Reduce heat and simmer for about 1 1/4 hours until the beans are cooked.
  • Drain the beans into a serving bowl and stir in chopped parsley, chopped pimento and freshly squeezed lemon juice.
  • Serve the double bean salad with two tablespoons of cottage cheese.
  • Garnish with lemon slices and parsley.
  • Tips:- Cottage cheese is preferred to light cream cheese due to lower fat content.
Tried this recipe?Let us know how it was!

Leave a comment
Your email address will not be published. Required fields are marked *
Recipe Rating

Indian Grocery Online