Mexican Salad
by Tarla Dalal
Added to 167 cookbooks
This recipe has been viewed 73794 times
This peppy Mexican Salad of cooked kidney beans and succulent low-fat cottage cheese enhanced with a freshly prepared salsa dressing, is a protein, potassium and fibre rich delight ideal for weight-watchers. Unlike the most Mexican salads, which uses full-fat paneer, this recipe makes use of low-fat paneer here to cut down on the calories, so you can fall in love with this tangy salad without any reservations! This salad can serve as a snack in between too.
For the salsa- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds.
- Add the tomatoes, capsicum, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed- Combine all the ingredients together in a deep bowl, add the salsa and toss well.
- Serve immediately.
Other Related Recipes
Nutrient values (Abbrv) per serving
| Energy | 77 cal |
| Protein | 4.2 g |
| Carbohydrates | 11.6 g |
| Fiber | 1.8 g |
| Fat | 1.6 g |
| Cholesterol | 0 mg |
| Sodium | 15.1 mg |
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