You are here: Home > Course > Indian Salads > Indian Salads with dressing > Mexican Salad Mexican Salad by Tarla Dalal This peppy Mexican Salad of cooked kidney beans and succulent low-fat cottage cheese enhanced with a freshly prepared salsa dressing, is a protein, potassium and fibre rich delight ideal for weight-watchers. Unlike the most Mexican salads, which uses full-fat paneer, this recipe makes use of low-fat paneer here to cut down on the calories, so you can fall in love with this tangy salad without any reservations! This salad can serve as a snack in between too. 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Close 11 Nov 2019 This recipe has been viewed 73399 times 5/5 stars 100% LIKED IT 5 REVIEWS ALL GOOD मेक्सिकन सलाद - हिन्दी में पढ़ें (Mexican Salad in Hindi) Mexican Salad recipe - How to make Mexican Salad Tags Indian Salads with dressingWholesome Salads (Salads that make a meal)SauteMexican PartyPressure CookerDeep PanLow Calorie Salads & Raitas Preparation Time: 20 mins Cooking Time: 5 mins Total Time: 25 mins 4Makes 4 servings Show me for servings Ingredients 1 cup soaked and boiled rajma (kidney beans)1/4 cup chopped spring onion greens1/2 cup low-fat paneer (cottage cheese) cubes1/4 cup chopped coriander (dhania) salt to tasteFor The Salsa3/4 cup blanched, peeled,deseeded and chopped tomatoes1 tsp oil1/4 cup finely chopped onions3/4 cup small capsicum cubes (red , yellow and green)2 tsp dry red chilli flakes (paprika) salt to taste Method For the salsaFor the salsaHeat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds.Add the tomatoes, capsicum, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.How to proceedHow to proceedCombine all the ingredients together in a deep bowl, add the salsa and toss well.Serve immediately. Nutrient values (Abbrv) per servingEnergy77 calProtein4.2 gCarbohydrates11.6 gFiber1.8 gFat1.6 gCholesterol0 mgSodium15.1 mgClick here to view calories for Mexican Salad