Rajma and Corn Salad

by Tarla Dalal

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A succulent salad of cooked rajma and sweet corn dotted with chunky pieces of cottage cheese and tomatoes, and perked up with a tangy, uncooked salsa. Indeed, with the range of flavours and textures that this Mexican style salad offers you, there will never be a boring moment! The salsa is uncooked, which not only gives an interesting mouth-feel to the Rajma and Corn Salad, but also saves a lot of time. The garnish of crushed nacho chips is really a spark of brilliance, which makes the salad a lot more lively.

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Rajma and Corn Salad recipe - How to make Rajma and Corn Salad

Tags

Preparation Time: 20 mins Cooking Time: 0 mins Total Time: 20 mins 4Makes 4 servings
Show me for servings

Ingredients

1 cup soaked and boiled rajma (kidney beans)
1/2 cup cooked sweet corn kernels (makai ke dane)
1/4 cup chopped paneer (cottage cheese)
1/4 cup chopped capsicum
2 tbsp finely chopped spring onion greens
1/4 cup tomato cubes
2 tbsp grated processed cheese
salt to taste

For The Uncooked Salsa
1/2 cup blanched , peeled and finely chopped tomatoes
1/2 cup finely chopped spring onions whites
2 tbsp finely chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1 tsp dried oregano
salt to taste

For The Garnish
1/4 cup coarsely crushed nacho chips

Method

For the uncooked salsa

Combine all the ingredients in a deep bowl, mix well and mash well with the back of a spoon for 2 to 3 minutes. Keep aside.

How to proceed

Combine all the ingredients, along with the uncooked salsa, in a deep bowl and toss well.
Serve immediately garnished with nacho chips.

Rajma and Corn Salad Video by Tarla Dalal

Nutrient values per serving

Energy	109 cal
Protein	6.1 g
Carbohydrates	14 g
Fiber	1.9 g
Fat	3.5 g
Cholesterol	0 mg
Vitamin A	306.3 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.1 mg
Vitamin C	24.5 mg
Folic Acid	13.2 mcg
Calcium	132.4 mg
Iron	1.2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	5.6 mg
Potassium	92.8 mg
Zinc	0.7 mg