Green Vegetable Salad

Ingredients:
• ¼ bunch of Spinach (Paalak)
• 1 small Iceberg Lettuce
• 1 large Avocado
• 1 large Green Bell Pepper (Hari Shimla Mirch)
• 2 medium Cucumbers
• 2 sticks of Celery
• 4 Green Onions (Hari Pyaaz)
Preparation:
1. Wash all the vegetables well. Break lettuce and spinach into large pieces. Cut the bell pepper in half, remove seeds and slice thinly. Slice the cucumber, celery, onions and avocado.
2. Put lemon juice, salt, pepper, sugar, mustard, and garlic and olive oil in a screw top jar and shake well, until the dressing is emulsified.
3. Combine all the salad ingredients in a large wooden bowl. Add dressing and toss well until they are coated with the dressing.

Mixed Been Salad

Ingredients:
• 1 cup of Yellow Wax Beans (canned & drained)
• 1 cup of Red Kidney Beans or White Kidney Beans (canned & drained)
• 1 cup of Chick Peas (canned & drained)
• 1 cup of Green Beans (canned & drained)
• 1 medium Green Pepper (chopped)
• 1 medium Onion (chopped)
• 1 Tomato (chopped)
• 1/4 cup of Vinegar (Sirka)
• 2 Green Chillies (finely chopped)
• 1/2 cup of Coriander Leaves (Hara Dhania) (chopped)(optional)
• 1/4 cup of Vegetable Oil
• 1 tbsp. of Sugar
• Salt (to taste)
• Black Pepper (to taste)
Preparation:
1. Place kidney beans, chick peas, yellow wax beans, green beans, onion, green pepper, tomatoes and green chilies into a large bowl.
2. Mix vinegar, oil and sugar in a small screw jar and shake well to mix the ingredients.
3. Pour over the bean mixture. Mix well.
4. Season with salt and black peppers. Cover and refrigerate for at least 5 hours.
5. Just before serving, add coriander leaves, if using, and stir gently.