Double Bean Salad With Cottage Cheese

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Double Bean Salad With Cottage Cheese

A low calorie bean salad with a spread of cottage cheese
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Prep Time 20 mins
Total Time 20 mins
Cuisine Continental
Servings 3 people

Ingredients
  

  • 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

Instructions
 

  • 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.
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