Mexican Salad

Name: Mexican Salad
Total time: 600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup soaked and boiled kidney beans; 1/2 cup corn kernels (roasted); 1 cup chopped cabbage; 1 cup chopped tomato; 1/2 teaspoon black pepper powder; 1/2 teaspoon salt; 1 teaspoon cumin powder; 1/2 teaspoon honey; 1/2 cup coriander leaves (chopped); 5 tbsp lime juice; 2-3 tbsp olive oil; 1 teaspoon oregano; 1 teaspoon chilli flakes

Tanvi Sharma @cook_8243200

Chandigarh

Healthy and colourful salad.

Tanvi Sharma @cook_8243200

Chandigarh

Healthy and colourful salad.

Saved

Ingredients

10 minutes

2 servings

1/2 cupsoaked and boiled kidney beans
1/2 cupcorn kernels (roasted)
1 cupchopped cabbage
1 cupchopped tomato
1/2 teaspoon black pepper powder
1/2 teaspoon salt
1 teaspoon cumin powder
1/2 teaspoon honey
1/2 cupcoriander leaves (chopped)
5 tbsplime juice
2-3 tbspolive oil
1 teaspoon oregano
1 teaspoon chilli flakes

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Steps

10 minutes

1

Mix oil, coriander leaves, salt, black pepper powder, honey, chilli flakes, cumin powder and lime juice. (for dressing)
2

Mix the dressing with chopped vegetables, boiled kidney beans and roasted corns kernels.