Mexican Salad
by Tarla Dalal
Added to 164 cookbooks
This recipe has been viewed 52012 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.
For the salsa- 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.
How to proceed- Combine all the ingredients together in a deep bowl, add the salsa and toss well.
- Serve immediately.
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Nutrient values (Abbrv) per serving
| Energy | 77 cal |
| Protein | 4.2 g |
| Carbohydrates | 11.6 g |
| Fiber | 1.8 g |
| Fat | 1.6 g |
| Cholesterol | 0 mg |
| Sodium | 15.1 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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