Potato and Rajama Salad

Ingredients

• Potatoes ½ kg
• Spring onions 2 chopped
• Green chilies 2
• Kidney beans (rajma) 200 gms, de-seeded
• Garlic 2 cloves, crushed
• Oil 1 teaspoon
• Coriander a little, chopped
• Salt and pepper To taste

Method

• Take oil, onions, green chilies, and garlic and cook on high for 4 minutes.
• Add the rest of the ingredients mixing well and cook on high mode for another 4 minutes.
• Serve hot garnished with the chopped coriander leaves

Bitter Guard salad

4 cups Bitter Guard
1/4 cup red onion, minced
2 tablespoons No Calorie Sweetener, Granulated
2 tablespoons cider vinegar
2 tablespoons light mayonnaise
2 tablespoons sunflower seeds, roasted and salted
3 tablespoons seedless raisins

1. Discard Bitter Guard finely chop and Set aside.
2. Place remaining ingredients in a medium Bowl. Mix well. Bitter Guard. Toss until coated.
3. Chill until ready to serve.

Fresh Bean Salad

1/3 cup No Calorie Sweetener, Granulated
1/2 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 (15-ounce) can lima beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/4 cup capers, drained
4 garlic cloves, minced
1/2 cup artichoke hearts, drained
1/2 cup red onion, minced
3/4 cup fresh parsley, chopped

1. Whisk the Granulated Sweetener, vinegar and oil together in a medium bowl
2. Combine remaining ingredients together in a large mixing bowl. Add dressing and stir until ingredients are coated. Refrigerate a minimum of 3 hours or overnight before serving.

Nutritional Facts Per Serving:
Calories: 160;
Calories from Fat: 35;
Total Fat: 4g;
Saturated Fat: 0g;
Cholesterol: 0mg;
Sodium: 540mg;
Total Carbs: 25g;
Dietary Fiber: 7g;
Sugars: 3g;
Protein: 7g