Rajma and Corn Salad Recipe

Name: Rajma and Corn Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5
Cuisine: Indian
Ingredients: ½ cup Red Kidney Beans (1/2 cup Kashmiri Rajma or regular rajma); ½ cup Corn Kernels (1/2 cup Sweet corn kernels); ¼ cup Mint (1/4 cup Mint Leaves (Pudina) roughly torn); 2 tbsp Jalapeño (2 tablespoons Pickled Jalapenos roughly chopped); 0 pieces Table Salt (Salt to taste); ½ tsp Black Pepper (1/2 teaspoon Black pepper powder); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 1 tsp Granulated Sugar (1 teaspoon Sugar); 1 tsp White Wine Vinegar (1 teaspoon Vinegar); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 2 cloves Garlic (2 cloves Garlic crushed); 1 tbsp Extra Virgin Olive Oil (1 tablespoon Extra Virgin Olive Oil)

Rajma and Corn Salad Recipe - Indian Salad Recipes (Indian)

25 minIndian

Servings5

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1To begin making the Rajma and Corn Salad Recipe, wash and soak the rajma overnight.
2Pressure cook the rajma with water for about 8-10 whistles. Allow the pressure to release naturally.
3In a pan, boil water on medium flame, add the corn and cook until the kernels swell up. Drain out the water and set aside.
4In a mixing bowl, combine the boiled rajma and corn, chopped mint leaves and jalapenos.
5For the dressing, in a small bowl,add salt, pepper, lemon juice, sugar, vinegar, jeera powder, red chili powder, crushed garlic & olive oil.
6Just before serving, toss in the dressing into the salad.
7Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner.