Sweet Corn and Kidney Bean Salad
by Tarla Dalal
11 Jun 2012
This recipe has been viewed 81121 times
A colourful and tasty salad that is simple to make.
Sweet Corn and Kidney Bean Salad recipe - How to make Sweet Corn and Kidney Bean Salad
Preparation Time: Cooking Time: Total Time:
Serves 6.
1 1/2 cups cooked rajma (kidney beans)
1 1/2 cups cooked fresh corn (preferably sweet corn)
1 small onion, chopped
salt and black pepper (kalimirch) powder to taste
For the dressing
Vinaigrette Dressing or Low Calorie Dressing
Method
- Method
- Mix all the salad ingredients in a bowl.
- Put in the refrigerator.
- Just before serving, add the dressing and toss.
- Serve cold.
Nutrient values per serving
| Energy | 78 cal |
| Protein | 4 g |
| Carbohydrates | 16.3 g |
| Fiber | 1.4 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 5.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 2.3 mg |
| Folic Acid | 8.3 mcg |
| Calcium | 37.7 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 2.3 mg |
| Potassium | 67 mg |
| Zinc | 0.7 mg |
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