Double Bean Salad With Cottage Cheese
A low calorie bean salad with a spread of cottage cheese
Prep Time 20 minutes mins
Total Time 20 minutes mins
- 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.