MEXICAN BEAN SALAD & A GRANOLA PARFAIT

 MEXICAN BEAN SALAD

I have bookmarked this recipe since more than a year ago and have made this many times but always forget to blog about it. Hubby dear always turns up his nose at salads and eats not more a very very small bowl. That did not use to bother me , as i would happily make him chappatis and  would have the salads myself without sharing . But recently he decided to take care of his growning waistline and decreasing stamina and requested to make healthier meals for him too. Well, i dont need to be told twice on something like that- with a new vigour and passion i cooked and experimented with different salads, for him, adding things which he likes ,to make them more interesting. Most he loves chiken salad like this one and this avocado egg salad . Slowly i started to replace one whole meal with just a salad. He still jokes that iam making him a nomad by feeding just leaves and fruits and my mom-in-law would be horrified that i pack, just a salad for his lunch to take for office. But jokes apart ,It is high time we paid attention to our eating habits and as apparent, you will find it very challenging to encourage GOOD eating habits in your children too.

Initially it was very difficuly not only for him but myself too. We indians have been physically and mentally gotten used to filling our tummys with rice and parathas that a bowl of salad and a glass of juice seems very insignificant contribution to our meal. Most consider this as just a snack even though it is more filling and packed with protiens and antioxidants unlike the usual plate of white rice and curry. But, their are many such salads which along with being tasty and nutritious can easily be repalced with a meal. Pair it with a long glass of lassi and you have a satisfied tummy and a happy husband. This is one such vegetarian salad which we all loved having again and again even though it neither had meat nor eggs.  For a tasty supper or lunchbox snack, pile the Mexican bean salad into the centre of a tortilla or chappati or stuff into a pitta, then  add a dollop of natural fresh yogurt. Roll up the tortilla or close over the pitta tightly and eat.

Healthy eating habit is important not only for children, but for adults too. The hectic lifestyle of the modern day and more working mothers has lead moms to offer many quick fix meals and fast foods for their children and family. This makes the children get into wrong eating habits resulting in child obesity, which in turn give rise to many serious diseases. Taking care of small things can help in the long run like, avoid eating in restaurants ,especially when it is more often.

Prepare tasty healthy foods and present them in stylish and attractive manner so that your child loves to eat them. Involve your child in discussion for nutrition and ingredients in the food items and fruits. Let them know ,from where the food comes and what nutrient is there in the food that is prepared that day. Happy Healthy Eating 🙂

MEXICAN BEAN SALAD

serves 6 as a side or 4 as main course

INGREDIENTS:-

• 1 cup white canneni beans
• 1 cup black eyed beans (loba)
• 1  cup garbanzo beans (chole)
• 1 cup soya beans
• 1 cup dry indian broad beans
• 1 red onion, chopped
• 1/2 cup shredded carrot
• 1/4 cup chopped fresh cilantro
• 1 cup chopped lettuce
• Black salt
• Fresh pepper
• juice from 1 freshly squeezed lime
• 2 tbls olive oil
• 3 cloves crushed garlic

METHOD:-

In a large bowl wash off the beans and soak them in four glasses of water for 6-8 hrs or overnight. Most recipes i saw online used canned beans but nothing can beat the flavour and taste of fresh ingredients. Being an indian i still hesitate before buying any canned foods. It surprises me , how busy or is it lazy we are becoming that most people fill up their refregirators with canned and frozen foods. It hardly takes more than 10 minutes to soak the beans at night and pressure cook for 6-7 whistles in the morning. Dont pressure cook for more or it will give the salad a mashed look.
Use what ever beans ,you have at the moment. 3- 4 varieties or more can be used. Black beans, red kidney beans or any other bean can also be used. Drain the beans and keep aside. (Dont discard the water, it can be used for dal or any other curry preparation or soups). In a large bowl, combine the finely chopped red onion, 1/2 cup shredded carrot and any other vegatable you may be using beans like bell peppers, frozen corn..etc.Mix this with the cooked beans.
In a small bowl, whisk together olive oil, lemon juice,  rock salt or indian black salt, crushed garlic, cilantro,  and black pepper.Pour the dressing over the salad. Toss or gently mix well. Chill thoroughly, and serve cold in summers. But when this photo was taken it was winter and i served this salad warm with a glass of lassi.

GRANOLA PARFAIT

WITH FRESH FIG AND VANILLA

A simple light and refreshing parfait recipe, perfect for summers. Replace the figs with any other fresh fruit of your choice. We mostly have them with whatever fresh fruits we have at that time like …..banana, apple, strawberry, kiwi, muskmelon ….etc 

Granola or museli is one of the very few things dear hubby requests me to make. Anytime i ask, what i should make today- his sweet reply is, “whatever you wish or  everything you make is good “….and something like that. The first time i made museli/ granola for breakfast , he loved it and told me to make a big batch, which will make breakfasts rush in the morning easier too.  I was very much surprised coz being a pucca south indian, my hubby was used to having idli,dosa…..upma and other south indian dishes for breakfast and he loves having them. Unlike me he is not good at experimenting and trying almost something new every alternate day. But alhamdulillah, now he happily enjoys a pancake and porridge just like idli and dosa. Maybe he does not have any other option married to a food blogger 🙂 but i like to think he is happily eating it.

INGREDIENTS:

• 2 cups granola/  museli
• 250 grms – fresh yogurt
• 2 cups – figs
• two drops of vanilla essence
• 1 tsp – honey

METHOD:-

Whisk the yogurt with vanilla essence and honey. Take two jars or long glasses and layer them alternatively with granola, yoghrt and fresh figs or fill the bottom with about 1/2 cup of granola each. Scoop about  ½ cup of yogurt over the granola. Top the yogurt with a few slices of fresh figs. Top the figs with another 1/2 cup granola and then with the remaining figs.

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