Mexican Bean Salad

Mexican Bean Salad

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 10 hours

Cook: 0 minutes

Method: Easy

Course: Salad

Key Ingredients:

Full of proteins and taste this salad is wholesome too

Ingredients

Kidney beans (rajma), soaked overnight and boiled ½ cup
Chickpeas (kabuli chane), soaked overnight and boil ½ cup
Black eyed beans (lobia), soaked overnight and boiled ¼ cup
Sweet corn kernels, boiled ⅓ cup
Onions, finely chopped 2 tbsps
Red capsicum, diced 2 tbsps
Yellow capsicum, diced 2 tbsps
Green capsicum, diced 2 tbsps
Olive oil ½ cup
Vinegar ½ cup
Garlic, finely chopped 1 tsp
Fresh coriander leaves, finely chopped 1 tbsp
Salt to taste
Sugar 1 tsp
Black peppercorns, crushed ½ tsp
Roasted cumin powder ½ tsp
Tomato ketchup 2 tsps
Lemon juice 2 tsps
Garlic bread slices to serve

Methods

Take red kidney beans in a mixing bowl, add chickpeas, black eyed beans and corn kernels and
Add onions and mix. Add red capsicum, yellow capsicum and green capsicum and mix well.
To make the dressing take olive oil in another bowl, add vinegar, garlic, coriander leaves, salt, sugar, crushed black peppercorns, cumin powder, tomato ketchup and lemon juice and whisk till well blended.
Add the dressing to the beans and vegetable mixture and mix well.
Transfer into a serving platter and serve immediately with garlic bread.

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