Mexican Salad


by
Rajma, Paneer and Corn Salad with Salsa, an easy stovetop mexican delicacy zapped up with a salsa dressing, this protein, potassium and fibre rich delight is suited for diabetics having high blood pressure.


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This peppy Mexican Salad of cooked kidney beans and succulent low-fat cottage cheese enhanced with a freshly prepared salsa dressing, is a protein, potassium and fibre rich delight ideal for weight-watchers. Unlike the most Mexican salads, which uses full-fat paneer, this recipe makes use of low-fat paneer here to cut down on the calories, so you can fall in love with this tangy salad without any reservations! This salad can serve as a snack in between too.

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Makes 4 servings
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Ingredients

Method
For the salsa

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds.
  2. Add the tomatoes, capsicum, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

  1. Combine all the ingredients together in a deep bowl, add the salsa and toss well.
  2. Serve immediately.
Nutrient values Per Serving
EnergyProteinCarbohydratesFatFibrePotassium
132 kcal 9.0 gm 20.2 gm 1.7 gm 2.1 gm 67.3 mg
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