This original Tarla Dalal recipe can be viewed for free

Sweet Corn and Kidney Bean Salad


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This salad is an excellent choice for a working lunch as it keeps well for sometime without refrigeration. Packed with fibre, iron and carbohydrates it will keep you "full" for a few hours. The innovative dressing is flavourful without being loaded with oil.

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Preparation Time: a few mims.
Cooking Time : 
Serves 4.
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Ingredients


1 1/2 cups cooked rajma (kidney beans)
1 1/2 cups boiled sweet corn
1 onion, chopped
salt to taste
black pepper (kalimirch) powder to taste

For the dressing
2 tsp cornflour
1 tbsp onion, finely chopped
2 tbsp vinegar
2 tbsp tomato ketchup
2 tbsp oil
1/2 tsp sugar
1/2 tsp prepared mustard
1/4 tsp chilli powder
1 clove garlic (lehsun), crushed (optional)
1/2 tsp worcesterchire sauce
1/2 tsp salt

Method

    For the dressing
    1. Mix the cornflour with ¾ cup of water in a saucepan and cook over medium heat until the mixture is clear and thick. Cool.
    2. Add the remaining ingredients, put in a jar and shake well. Keep aside till required.

    How to proceed
    1. Combine all the salad ingredients in a bowl and refrigerate.
    2. Just before serving, add the dressing as required and toss.
    3. Serve cold.

    Tips
    1. This dressing can be refrigerated and kept till the next time you make this salad again (approx. 10 days).
    Nutrient values per serving
    AmtEnergyProteinChoFatVit-AVit-CCalciumIronF.AcidFibre
    102 gm241 kcal6.7 gm35.7 gm8.2 gm177.1 mcg11.1 mg70.9 mg1.9 mg3.1 mcg1.4 gm
    RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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