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.