Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook)
by Tarla Dalal
Added to 109 cookbooks
This recipe has been viewed 25299 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.
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- 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).
Other Related Recipes
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe