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Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook)


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Sweet Corn and Kidney Bean Salad, packed with fibre, iron and carbohydrates it will keep you "full" for a few hours. The innovative dressing is flavourful without being loaded with oil.


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This salad is an excellent choice for a working lunch as it keeps well for sometime without refrigeration. Packed with fibre, iron and carbohydrates it will keep you "full" for a few hours. The innovative dressing is flavourful without being loaded with oil.

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Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook) recipe - How to make Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients
1 1/2 cups cooked rajma (kidney beans)
1 1/2 cups boiled sweet corn kernels (makai ke dane)
1/2 cup chopped spring onions (including greens)
salt to taste
freshly ground black pepper (kalimirch) powder to taste

For The Dressing
2 tsp cornflour
1 tbsp onions , finely chopped
2 tbsp vinegar
2 tbsp tomato ketchup
2 tbsp oil
1/2 tsp sugar
1/2 tsp mustard paste
1/4 tsp chilli powder
1 clove garlic (lehsun) , crushed (optional)
1/2 tsp salt
Method

For the dressing
    For the dressing
  1. Mix the cornflour with ¾ cup of water in a saucepan and cook over medium heat until the mixture is clear and thick. Cool.
  2. Add the remaining ingredients, put in a jar and shake well. Keep aside till required.

How to proceed
    How to proceed
  1. Combine all the salad ingredients in a bowl and refrigerate.
  2. Just before serving, add the dressing as required and toss.
  3. Serve cold.

Tips
  1. This dressing can be refrigerated and kept till the next time you make this salad again (approx. 10 days).



RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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