Mexican Bean Salad

Name: Mexican Bean Salad
Cuisine: Indian
Ingredients: 1/2 cup rajma (kidney beans), boiled; 1/2 cup kabuli chana (white chick peas), boiled; 1/2 cup brown rice, cooked; 1/2 cup black chana (chick peas), boiled; 1/2 cup red bell pepper, chopped; 1/2 cup green bell pepper, chopped; 1 onion, chopped; 1/2 cup corn kernels; 1/2 cup coriander leaves, chopped; Dressing-; 2 tbsp. olive oil; 2 tbsp. vinegar; 1/2 tsp. pepper powder; to taste salt; 1 tbsp. lime juice; 2 cloves, garlic, grated; 1/2 tsp. roasted cumin powder; 1/2 tsp. red chili powder; 1 tsp. honey / sugar

Bethica Das @kitchen_flavours

Sharjah (UAE)

#SoupSalad - This is a very colourful and a nutritious salad - the Mexican way. Spicy and tangy, this salad can also be served over grilled meats and chicken to suit your palate. The awesome dressing will definitely tickle your taste buds. It is very wholesome and an excellent light dinner meal.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cuprajma (kidney beans), boiled
1/2 cupkabuli chana (white chick peas), boiled
1/2 cupbrown rice, cooked
1/2 cupblack chana (chick peas), boiled
1/2 cupred bell pepper, chopped
1/2 cupgreen bell pepper, chopped
1onion, chopped
1/2 cupcorn kernels
1/2 cupcoriander leaves, chopped
Dressing-
2 tbsp.olive oil
2 tbsp.vinegar
1/2 tsp.pepper powder
to tastesalt
1 tbsp.lime juice
2cloves, garlic, grated
1/2 tsp.roasted cumin powder
1/2 tsp.red chili powder
1 tsp.honey / sugar

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Steps

1

In a serving bowl, combine together all the ingredients from kidney beans to coriander leaves.
2

For the dressing, whisk together all the ingredients from olive oil to sugar in a small bowl and keep aside.
3

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