Recipe for Mexican Style Bean Salad


6 | 15 Minutes | by Nirali Tanna

I personally dislike salads but this recipe changes my perspective about them. Its wholesome yet tasty with the slightly spicy and tangy Mexican style dressing and the right balance of protein, carbohydrates and fibre.

Synonyms : Bean and veggie salad made with a mexican style dressing.



PREPARING TIME

15 Minutes

COOKING TIME

0 Minutes

FOOD TYPE

Pure Veg.

TOTAL Servings

4

INGREDIENTS

  • ¾ Cup Kidney Beans (Rajma) Cooked
  • ½ Cup Green Capsicum (Shimla Mirch) (sliced)
  • 1 Piece Onion (Pyaaz) (cut into rings)
  • ½ Cup Carrots (गाजर) (julliennes)
  • ¾ Cup Potatoes (boiled and chopped)
  • 6 Pieces Iceburg Lettuce
  • ½ Cup Bread Croutons
  • 2 Tablespoons Oil
  • 2 Tablespoons Vinegar
  • 2 Teaspoons Sugar
  • ½ Teaspoon Red Chili Powder
  • ½ Teaspoon Oregano
  • Salt to taste
  • Pepper to taste

METHOD

For The Dressing

  1. Combine the oil, vinegar, sugar, red chilli powder, oregano, salt and pepper. Mix well and keep aside.

To Assemble

  1. Combine all the remaining ingredients in a big bowl, add the dressing just before serving. Mix well and serve.

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