Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook)
by Tarla Dalal
20 Aug 2011
This recipe has been viewed 25385 times
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.
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:
Makes 4 servings
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
How to proceed
For the dressing
- For the dressing
- Mix the cornflour with ¾ cup of water in a saucepan and cook over medium heat until the mixture is clear and thick. Cool.
- Add the remaining ingredients, put in a jar and shake well. Keep aside till required.
How to proceed
- How to proceed
- Combine all the salad ingredients in a bowl and refrigerate.
- Just before serving, add the dressing as required and toss.
- Serve cold.
- This dressing can be refrigerated and kept till the next time you make this salad again (approx. 10 days).
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