Diet & Nutrition 1 MIN READ 705 VIEWS March 9, 2016

Mexican Salad


1 cup soaked and boiled rajma (kidney beans)

1/4 cup chopped spring onion greens

1/2 cup low-fat paneer (cottage cheese) cubes

1/4 cup chopped coriander (dhania)

Salt to taste

For The Salsa

3/4 cup blanched, peeled,deseeded and chopped tomatoes

1 tsp oil

1/4 cup finely chopped onions

3/4 cup small capsicum cubes (red , yellow and green)

2 tsp dry red chilli flakes (paprika)

Salt to taste


For the salsa

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds.

Add the tomatoes, capsicum, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

Combine all the ingredients together in a deep bowl, add the salsa and toss well.

Serve immediately.

Nutrient Value per serving (serves 8)

Energy (Kcal) CHO (gm) Protein (gm) Fat (gm)
132 20.2 9.0 1.7


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