Rajma and Corn Salad Recipe is a healthy salad packed with protein and a 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.
Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner.
If you like this recipe, you can also try other Salad Recipes such as
Cuisine: Indian
Course: Side Dish
Diet: High Protein Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Glass Mixing Bowl
Cooks in 10 M
Total in 25 M
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.