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Mexican Bean Salad

Mexican Bean Salad

Cooking Time

Preparation Time : 10

Cook Time : 5

Total Time : 15

Ingredients

Serves 3

  • 1/2 cup rajma, boiled

  • 1/2 cup kabuli chana, boiled

  • 1/2 cup black chana, boiled

  • 1/2 cup brown rice, boiled

  • 1/2 cup red bell pepper, chopped

  • 1/2 cup capsicum, chopped

  • 1 onion, chopped

  • 1/2 cup corn kernels

  • 1/2 cup coriander leaves, chopped

  • Dressing - 2 tbsp. oilve oil

  • 2 tbsp. vinegar

  • 1/4 tsp. pepper powder

  • 1/4 tsp. salt or to taste

  • 1 tbsp. lime juice

  • 2 garlic cloves, grated

  • 1/2 tsp. roasted cumin powder

  • 1 tsp. honey

  • 1/2 tsp. red chili powder

Directions

  • 01

    In a mixing bowl, combine all the ingredients from kidney beans to coriander leaves.

  • 02

    For the dressing, whisk together all the ingredients from olive oil to sugar in a small bowl and keep aside.

  • 03

    Just before serving, drizzle the dressing over the salad and serve.

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