Mexicansalad
By: Soni Khadilkar
Published: Sunday, February 14, 2010 - 11:16pm

Ingredients




Kidney beans (Rajma) - 1 bowl ( pre-soaked & boiled)

Chickpeas (Chole) - 1 bowl ( pre-soaked & boiled)

Frozen corn- 1 bowl

Red pepper- 1 large finely chopped

Yellow pepper- 1 large finely chopped

Onion- 1 large chopped

Tomato- 1 large chopped

Freshly chopped coriander

Few jalapeños for garnishing 

For dressing 

teaspoon Freshly crushed cumin seeds -3
teaspoon Freshly crushed black pepper powder- 1
teaspoon Freshly crushed red chilly flakes- 1-2
2 large cloves of garlic crushed
teaspoon Lime juice -3
teaspoon Olive oil- 2-3
Salt to taste

Preparation

1 Mix all the ingredients in a large bowl. Keep aside. 2 For the dressing mix the freshly crushed cumin seeds, freshly crushed black pepper powder, chilly flakes, crushed garlic, juice of lime, olive oil & salt as per taste . Beat well and keep aside 3 Add the dressing to the above ingredients and mix properly. 4 Garnish with jalapeños. 5 Chill and Serve

About


Ingredients
Kidney beans (Rajma) - 1 bowl ( pre-soaked & boiled)
Chickpeas (Chole) - 1 bowl ( pre-soaked & boiled)
Frozen corn- 1 bowl
Red pepper- 1 large finely chopped
Yellow pepper- 1 large finely chopped
Onion- 1 large chopped
Tomato- 1 large chopped
Freshly chopped coriander
Few jalapeños for garnishing
For dressing
Freshly crushed cumin seeds -3 tsp
Freshly crushed black pepper powder- 1 tsp
Freshly crushed red chilly flakes- 1-2 tsp
2 large cloves of garlic crushed
Lime juice -3 tsp
Olive oil- 2-3 tsp
Salt to taste
Method
Mix all the ingredients in a large bowl. Keep aside.
For the dressing mix the freshly crushed cumin seeds, freshly crushed black pepper powder, chilly flakes, crushed garlic, juice of lime, olive oil & salt as per taste . Beat well and keep aside
Add the dressing to the above ingredients and mix properly.
Garnish with jalapeños.
Chill and Serve