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Bird's Nest Salad

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By Monica Bhide

Posted July 23rd, 2007

This article is reprinted with permission from The Spice is Right: Easy Indian Cooking for Today, by Monica Bhide, (2001, Callawind Publications)

The Spice is Right: Easy Indian Cooking for Today

Servings:	4
Author Notes:	This is a perfect side dish to any sandwich on a hot summer afternoon.
Ingredients:	1 clove garlic, minced 1 cup canned red kidney beans 1 jalapeño or green chile, minced drained and rinsed 3 tablespoons lemon juice 1 cup corn kernels, drained 2 tablespoons chopped and rinsed fresh coriander 1/4 cup bean sprouts 1/4 teaspoon ground cumin 1/4 cup diced red bell pepper salt and freshly ground black pepper to taste 1/4 teaspoon red chile powder 1 red onion, sliced 1 bunch lettuce leaves of your choice 1 cup canned chickpeas, drained and rinsed
Instructions:	In a large bowl whisk together the garlic, jalapeño, lemon juice, coriander, cumin, salt, and black pepper. Add the onion, chickpeas, kidney beans, corn, bean sprouts, bell pepper, and chile powder. Mix well. Arrange the lettuce leaves along the walls of a large glass bowl to form a bird's nest. Gently spoon the salad mixture into the bird's nest, being careful not to disturb the lettuce. Serve at room temperature. Tips: If you can't find fresh coriander, use fresh parsley instead. Dried coriander is not a substitute. If you do not like the idea of using raw sprouts, boil them for a few minutes and then add to the salad. Variations: Add 1/4 cup fresh pomegranate seeds or 1/2 cup mandarin orange sections for wonderful flavor and delightful color.