Kidney Beans, Corn And Chickpea Salad Recipe
A salad or a starter packed with protein and healthy option for a light snack.
Kidney Beans, Corn And Chickpea Salad Recipe is a healthy salad with a hint of onions, capsicum, in a lemon dressing. A salad or a starter packed with protein and healthy option for a light snack. It's crunchy, sour, spicy & a tiny hint of sweetness from the corn. It surely won't disappoint you! This can be served as a snack as well and fills up a good portion of our daily protein requirement.
If you like this recipe, you can also try other Salad Recipes such as
- 5 tablespoons Rajma (Large Kidney Beans)
- 5 tablespoons Kabuli Chana (White Chickpeas)
- 5 tablespoons Sweet corn , cooked
- 1 Onion , finely chopped
- 1 Green Bell Pepper (Capsicum) , finely chopped
- 2 tablespoons Lemon juice
- 3 Green Chillies , paste
- 3 tablespoon Coriander leaves (Dhania)
- Salt , as per taste
Directions for Kidney Beans, Corn And Chickpea Salad Recipe
To begin making the Kidney Beans, Corn And Chickpea Salad recipe, add soak the rajma and chole overnight.
Pressure cook the same with a little salt for 2 whistles only. Remove and keep it aside to cool.
In a large mixing bowl, add the cooked rajma, kabuli chana & cooked corn kernels.
Add onion, capsicum, lemon juice, chilli paste made from 3 chillies, salt and coriander leaves. Mix everything well and it is ready to be served.
For a better taste, make and keep it before a hour for the flavours to blend properly.
Soni is an Indian Food Blogger based in Bahrain, and she blogs at Soni’s Kitchen. Since childhood, she has been hooked to cooking and would help out her mother in the kitchen. She makes the most of her time baking, blogging, clicking pictures and of course eating different types of cuisines and experimenting in her kitchen. She loves to share traditional recipes inspired from her mother, tried and tasted by her, family and friends.