Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook)
by Tarla Dalal
Added to 109 cookbooks
This recipe has been viewed 15945 times
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.
- Mix the cornflour with ¾ cup of water in a saucepan and cook over medium heat until the mixture is clear and thick. Cool.
- Add the remaining ingredients, put in a jar and shake well. Keep aside till required.
- Combine all the salad ingredients in a bowl and refrigerate.
- Just before serving, add the dressing as required and toss.
- Serve cold.
- This dressing can be refrigerated and kept till the next time you make this salad again (approx. 10 days).
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