Since I began experimenting with salads a month ago, I have been fascinated with the many wonderful recipes that I tried out. Each one tastes better than the other. I now face a real dilemma – which one to choose each day. That is a real good situation to be in. I now look forward to lunch and the salad is invariably the star of the show. I know that there are many salads that substitute a whole meal – but I haven’t reached there yet. I intend to shortly. In the meanwhile, it amazes me that the taste of much the same vegetables can vary so dramatically with just the method of preparation changing. Take, for example, this salad containing carrots, cucumber and kidney beans – all ingredients normally used in salads. But the dressing makes each salad completely different from the next. Frankly, I am enjoying this journey!

Ingredients
1 cup of thinly sliced carrots
1 cup of thinly sliced cucumber
1/2 cup soaked and boiled kidney beans (soak overnight and boil just before preparing the salad)
1/2 cup sliced spring onions
For The Dressing
2 tbsp finely chopped mint leaves
1 tbsp lemon juice
Salt to taste
Freshly ground pepper, to taste
Method
Combine the carrots, cucumber, kidney beans and the spring onions in a bowl
Add the dressing and toss well
Serve immediately
Enjoy!