Rajma and Corn Salad Recipe
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.
Course : Side Dish
Ingridients : 1/2 cup Kashmiri Rajma , or regular rajma
1/2 cup Sweet corn , kernels
1/4 cup Mint Leaves (Pudina) , roughly torn
2 tablespoons Pickled Jalapenos , roughly chopped
Salt , to taste
1/2 teaspoon Black pepper powder
1 tablespoon Lemon juice
1 teaspoon Sugar
1 teaspoon Vinegar
1 teaspoon Cumin powder (Jeera)
1/2 teaspoon Red Chilli powder
2 cloves Garlic , crushed
1 tablespoon Extra Virgin Olive Oil
Instructions 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.
Rajma and Corn Salad Recipe
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