Rajma and Corn Salad
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 52 cookbooks
This recipe has been viewed 19808 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|
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.