Mexican Corn, Bean and Cheese Salad

by Tarla Dalal

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A cold salad of corn tossed together with a variety of interesting ingredients like Chawli, rajmah and cheese.

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Mexican Corn, Bean and Cheese Salad recipe - How to make Mexican Corn, Bean and Cheese Salad

Preparation Time: 20 mins Cooking Time: 0 mins Total Time: 20 mins 4Makes 4 servings (4 serving )
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Ingredients

1 cup boiled sweet corn kernels (makai ke dane)
1/4 cup boiled chawli (black-eyed beans)
1 cup boiled rajma (kidney beans)
1/2 cup chopped tomatoes
1/2 cup cheese cubes
1/4 dozen chopped spring onions whites
1/4 cup chopped spring onion greens
2 tbsp chopped coriander (dhania)
salt to taste

To Be Mixed Into A Dressing (in A Bottle)
2 tbsp lemon juice
1/2 tsp salt
2 pinches of sugar
1/4 tsp chilli powder
4 tbsp salad oil

For The Garnish
few broken corn chips (optional)

Method

Combine the dressing ingredients in a bowl. Transfer to a glass bottle and shake well
Mix the corn, chawli, rajma, tomato, cheese, spring onion whites, spring onion greens, coriander and salt.
Toss in the dressing and keep in a refrigerator.
Just before serving, remove from the refrigerator and top with corn chips.
Serve immediately.

Nutrient values per serving