Mexican Corn Bean Salad Recipe:
I have a special liking for Mexican Cuisine and I go crazy over nachos, tortillas, salsa. A slightly modified version of the salad is what I am presenting to you today. My sister in law has been suggesting me add more salad recipes to my blog and here is one addition Mexican corn bean salad recipe after watermelon salad and sprouts salad
Mexican Corn Bean Salad Recipe:
As you all know salads can be made with several variations and they are so handy & equally nutritious. You can modify the below recipe as per your taste and enjoy.
Ingredients:
- Red Beans/Black Beans-1/4 cup
- Corn kernels-1/4 cup
- Salt-To taste
- Tomato-1 big Chopped or 8-10 cherry tomatoes
- Onion-1 finely chopped
- Mint -Crushed
- Coriander leaves-Finely chopped
- Green Chilly-1 or Jalapenos-as per taste
For the dressing
- Honey-1 tbsp
- Lime juice-1/2 tsp
- Vinegar-1/4 tsp
- Pepper Powder-1/2 tbsp
Mexican Corn Bean Salad Recipe:
Procedure:
1. Wash and soak red beans for 12-14 hours.
2. Pressure cook red beans/rajma for 3 whistles after 12-14 hours soaking.
3. Steam cook the corn kernels and set aside.
4. For the dressing, just mix all the ingredients given under “For the dressing”.
5. In a wide bowl add the cooked beans, steamed corn kernels, onion, green chilly, tomato and coriander leaves.
6. Give them a quick toss by adding the dressing.
7. Garnish with mint leaves and enjoy the protein-rich salad.
P.S:
You can add olive oil to the dressing.
Including coloured capsicum adds more colours and flavours.
Babies above one year can be given this salad.
Consult with your doctor before offering any new food to the baby.
Consider the family history of allergies before introducing any new food to baby
Be sure to have eliminated doubts of allergies of each ingredient before offering this to the baby.
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