Mexican style bean and cheese salad recipe | Mexican vegetable bean salad | rajma chawli sweet corn salad |
by Tarla Dalal

Mexican style bean and cheese salad recipe | Mexican vegetable bean salad | rajma chawli sweet corn salad | with 15 amazing images.

Beans are an integral part of Mexican cooking. From stuffing for burritos and tacos to salads and dips, beans are used in almost every other recipe.

Here is a scrumptious Mexican bean and cheese salad in which two types of boiled beans are combined with an array of juicy as well as crunchy veggies and tossed with a tangy and spicy dressing.

The veggies chosen lend a range of colours and textures to Mexican bean and cheese salad, ranging from the pleasant yellow of sweet corn to the vibrant red of tomatoes and the refreshing green of coriander.

Top this delectable multi-textured salad with crunchy nacho chips and serve immediately. Have a go at other Mexican delights like Mexican Rice and Mexican Rajma Corn Pizza.

Pro tips for Mexican bean and cheese salad. 1. Add 3/4 cup soaked and boiled rajma (kidney beans). The recipe is a fusion of Mexican and Indian flavors, incorporating kidney beans alongside typical Mexican ingredients. Rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium. 2. Add 1/2 cup processed cheese cubes. Cheese adds a salty and savory element to the salad, complementing the earthiness of the beans and the freshness of other ingredients like corn and vegetables. This salad features Kodai cheese, a healthy Indian cheese option, for a delicious and nutritious boost. 3. Add 3/4 cup boiled sweet corn kernels (makai ke dane). The sweetness of the corn kernels balances the savory flavors of the beans and cheese. This creates a more interesting and well-rounded flavor profile for the salad.

Enjoy Mexican style bean and cheese salad recipe | Mexican vegetable bean salad | rajma chawli sweet corn salad | with step by step photos.

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Mexican Bean and Cheese Salad recipe - How to make Mexican Bean and Cheese Salad

Mexican Bean and Cheese Salad
3/4 cup soaked and boiled chawli (cow pea / lobhia)
3/4 cup soaked and boiled rajma (kidney beans)
1/2 cup processed cheese cubes
3/4 cup boiled sweet corn kernels (makai ke dane)
3/4 cup chopped tomatoes
1/2 cup finely chopped spring onions
2 tbsp chopped coriander (dhania)

To Be Mixed Into A Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dry red chilli flakes (paprika)
salt to taste

Method
Mexican beans and cheese salad

For the dressing in a small bowl put olive oil, lemon juice, chilli flakes and salt. Mix well and keep aside.
In a big bowl put chawli, rajma, cheese, sweet corn kernels, tomatoes, spring onions and coriander.
Chill.
Just before serving add the dressing and toss well.
Serve mexican style bean and cheese salad recipe immediately.

Nutrient values (Abbrv) per serving

Energy	334 cal
Protein	15.7 g
Carbohydrates	30.2 g
Fiber	5.9 g
Fat	17.5 g
Cholesterol	25.7 mg
Sodium	334.2 mg

Click here to view calories for Mexican Bean and Cheese Salad

Mexican Bean and Cheese Salad recipe with step by step photos

like Mexican bean and cheese salad

like Mexican style bean and cheese salad recipe | Mexican vegetable bean salad | rajma chawli sweet corn salad | then see our collection of Mexican vegetarian salads and some recipes we love.
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what is Mexican style bean and cheese salad made of ? See below image of list of ingredients for Mexican style bean and cheese salad.

dressing for Mexican style bean and cheese salad made of ?

In a big bowl put 1 to 2 tbsp olive oil or extra virgin olive oil. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties. This is one of the healthiest oil you can opt for. It has around 77% of MUFA. Olive oil, especially the extra virgin olive oil, is unrefined oil in its natural state and free of chemicals.
Add 1 tbsp lemon juice. Many Mexican dishes incorporate citrus flavors, such as limes. Lemon juice adds a similar citrusy element that complements other ingredients commonly found in the salad, such as tomatoes, corn, and onions.
Add 1 tsp dry red chilli flakes (paprika). Chili flakes add a touch of heat and a layer of complexity to the dressing. This complements the savory flavors of the beans and cheese, making the salad more interesting and exciting on the palate.

Add salt to taste. We added 1/4 tsp salt.
Mix well and keep aside.

making Mexican style bean and cheese salad

in a big bowl put 3/4 cup soaked and boiled chawli (cow pea / lobhia). Chawli ( cowpeas, black eyed beans, black eyed peas, lobia) : Chawli rich in Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. Cowpeas (also known as black-eyed peas or field peas) are not commonly grown or consumed in Mexico. You can substitute cowpeas with black beans, and chickpeas which are much more prevalent in Mexican cuisine.
Add 3/4 cup soaked and boiled rajma (kidney beans). The recipe is a fusion of Mexican and Indian flavors, incorporating kidney beans alongside typical Mexican ingredients. Rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium.
Add 1/2 cup processed cheese cubes. Cheese adds a salty and savory element to the salad, complementing the earthiness of the beans and the freshness of other ingredients like corn and vegetables. This salad features Kodai cheese, a healthy Indian cheese option, for a delicious and nutritious boost

Add 3/4 cup boiled sweet corn kernels (makai ke dane). The sweetness of the corn kernels balances the savory flavors of the beans and cheese. This creates a more interesting and well-rounded flavor profile for the salad.
Add 3/4 cup chopped tomatoes. Tomatoes provide a juicy and fresh element that complements the firmer textures of the beans and cheese. They add a burst of freshness with each bite.
Add 1/2 cup finely chopped spring onions. Spring onions offer a delightful textural contrast in the salad. The white bulb provides a slight crunch, while the green tops are softer and add a subtle grassy element. Spring onions have a milder and more delicate onion flavor compared to regular yellow or red onions.
Add 2 tbsp chopped coriander (dhania). Coriander has a bright, citrusy, and slightly peppery flavor that adds a refreshing element to the salad. The flavor of coriander pairs well with other common ingredients in the salad, such as corn, tomatoes, and onions.
Add the dressing.

Toss well.
Serve immediately.

pro tips for Mexican style bean and cheese salad

In a big bowl put 3/4 cup soaked and boiled chawli (cow pea / lobhia). Chawli ( cowpeas, black eyed beans, black eyed peas, lobia) : Chawli rich in Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. Cowpeas (also known as black-eyed peas or field peas) are not commonly grown or consumed in Mexico. You can substitute cowpeas with black beans, and chickpeas which are much more prevalent in Mexican cuisine.
Add 3/4 cup soaked and boiled rajma (kidney beans). The recipe is a fusion of Mexican and Indian flavors, incorporating kidney beans alongside typical Mexican ingredients. Rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium.
Add 3/4 cup boiled sweet corn kernels (makai ke dane). The sweetness of the corn kernels balances the savory flavors of the beans and cheese. This creates a more interesting and well-rounded flavor profile for the salad.

Add 1/2 cup finely chopped spring onions. Spring onions offer a delightful textural contrast in the salad. The white bulb provides a slight crunch, while the green tops are softer and add a subtle grassy element. Spring onions have a milder and more delicate onion flavor compared to regular yellow or red onions.