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Home > Restaurants > Recipes > Minted Bean Salad

Minted Bean Salad

Provided by: Chef Floyd Cardoz
Served at: Tabla

  • Type of Dish: Appetizers, Salads, Sides
  • Servings: 6
  • Cuisine: Indian
  • Special Requests: Healthy, Quick and Easy, Vegetarian/Vegan
  • Reader Rating: Write a Review

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6 cups three-day-sprouted mung, lentil, or Indian black beans
1 1/2 cups low-fat yogurt, drained through a cheesecloth for 3 hours
Juice and zest of 1 1/2 lemons
2 1/2 tablespoons freshly grated ginger
1/2 teaspoon sugar
2 1/2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 cup julienned mint leaves


Blanch the bean sprouts in salted boiling water for 1 minute, drain, and immediately place in a bowl of ice water for 1 minute. Drain again.

Combine in a large bowl the drained yogurt, lemon juice and zest, ginger, and sugar. Whisk in the canola oil. Season with salt and pepper. Fold in blanched sprouts and mint. Season again with salt and serve.

(Published 1999)

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