by Tarla Dalal
Added to 46 cookbooks
This recipe has been viewed 17793 times
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.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds.
- Add the tomatoes, capsicum, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
- Combine all the ingredients together in a deep bowl, add the salsa and toss well.
- Serve immediately.
Nutrient values Per Serving
| 132 kcal|| 9.0 gm|| 20.2 gm|| 1.7 gm|| 2.1 gm|| 67.3 mg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.