Rajma and Corn Salad
by Tarla Dalal
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Added to 50 cookbooks
This recipe has been viewed 18834 times
A succulent salad of cooked rajma and sweet corn dotted with chunky pieces of cottage cheese and tomatoes, and perked up with a tangy, uncooked salsa. Indeed, with the range of flavours and textures that this Mexican style salad offers you, there will never be a boring moment! The salsa is uncooked, which not only gives an interesting mouth-feel to the Rajma and Corn Salad, but also saves a lot of time. The garnish of crushed nacho chips is really a spark of brilliance, which makes the salad a lot more lively.
- Combine all the ingredients in a deep bowl, mix well and mash well with the back of a spoon for 2 to 3 minutes. Keep aside.
- Combine all the ingredients, along with the uncooked salsa, in a deep bowl and toss well.
- Serve immediately garnished with nacho chips.
Nutrient values per serving
|Vitamin A||306.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||24.5 mg|
|Folic Acid||13.2 mcg|
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