by Tarla Dalal
Added to 136 cookbooks
This recipe has been viewed 36736 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 (Abbrv) per serving
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