To begin making the Rajma and Corn Salad Recipe, wash and soak the rajma overnight.

Pressure cook the rajma with water for about 8-10 whistles. Allow the pressure to release naturally.

In a pan, boil water on medium flame, add the corn and cook until the kernels swell up. Drain out the water and set aside.

In a mixing bowl, combine the boiled rajma and corn, chopped mint leaves and jalapenos.

For the dressing, in a small bowl,add  salt, pepper, lemon juice, sugar, vinegar, jeera powder, red chili powder, crushed garlic & olive oil.

Just before serving, toss in the dressing into the salad.

Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner.