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Saturday 7 November 2015

Mexican Bean Salad with Brown Rice & Bell Peppers

            This is a very colorful and a nutritious salad - the Mexican way.  Spicy and tangy, this salad can also be served over grilled meats and chicken to suit your palate. The awesome dressing will definitely tickle your taste buds. It is very wholesome and an excellent light dinner meal.

  • 1/2 cup rajma  (kidney beans), boiled
  • 1/2 cup kabuli chana (white chickpeas), boiled
  • 1/2 cup brown rice, cooked
  • 1/2 cup black chana (chickpeas), boiled
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup capsicum, chopped
  • 1 onion, chopped
  • 1/2 cup corn kernels
  • 1/2 cup coriander leaves, chopped


  • 2 tbsp. olive oil
  • 2 tbsp. vinegar
  • 1/4 tsp. pepper powder
  • salt to taste
  • 1 tbsp. lime juice
  • 2 cloves, garlic, grated
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. red chili powder
  • 1 tsp. honey / sugar

            In a serving bowl, combine together all the ingredients from kidney beans to coriander leaves.

           For the dressing, whisk together all the ingredients from olive oil to sugar in a small bowl and keep aside.

          Just before serving, drizzle the dressing over the salad and serve.

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