Rajma and Corn Salad Recipe
A high protein Indian recipe with kashmiri rajma - or regular rajma, sweet corn - kernels, mint leaves (pudina) - roughly torn. Ready in 25 min, serves 5.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Rajma and Corn Salad Recipe, wash and soak the rajma overnight
kashmiri rajma - or regular rajma(1/2 cup)sweet corn - kernels(1/2 cup) - 2
Pressure cook the rajma with water for about 8-10 whistles
kashmiri rajma - or regular rajma(1/2 cup) - 3
Allow the pressure to release naturally
- 4
In a pan, boil water on medium flame, add the corn and cook until the kernels swell up
sweet corn - kernels(1/2 cup) - 5
Drain out the water and set aside
- 6
In a mixing bowl, combine the boiled rajma and corn, chopped mint leaves and jalapenos
kashmiri rajma - or regular rajma(1/2 cup)sweet corn - kernels(1/2 cup)mint leaves (pudina) - roughly torn(1/4 cup)tablespoons pickled jalapenos - roughly chopped(2) - 7
For the dressing, in a small bowl,add salt, pepper, lemon juice, sugar, vinegar, jeera powder, red chili powder, crushed garlic & olive oil
salt - to tasteblack pepper powder(1/2 teaspoon)lemon juice(1 tablespoon)sugar(1 teaspoon)vinegar(1 teaspoon)cumin powder (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon)cloves garlic - crushed(2)extra virgin olive oil(1 tablespoon) - 8
Just before serving, toss in the dressing into the salad
- 9
Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner
kashmiri rajma - or regular rajma(1/2 cup)sweet corn - kernels(1/2 cup)
Nutrition Facts
Per serving
Rate this recipe
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Rajma and Corn Salad Recipe
A high protein Indian recipe with kashmiri rajma - or regular rajma, sweet corn - kernels, mint leaves (pudina) - roughly torn. Ready in 25 min, serves 5.
Curated byAarav Mehta🇮🇳
Directions
9 steps- 1
To begin making the Rajma and Corn Salad Recipe, wash and soak the rajma overnight
kashmiri rajma - or regular rajma(1/2 cup)sweet corn - kernels(1/2 cup) - 2
Pressure cook the rajma with water for about 8-10 whistles
kashmiri rajma - or regular rajma(1/2 cup) - 3
Allow the pressure to release naturally
- 4
In a pan, boil water on medium flame, add the corn and cook until the kernels swell up
sweet corn - kernels(1/2 cup) - 5
Drain out the water and set aside
- 6
In a mixing bowl, combine the boiled rajma and corn, chopped mint leaves and jalapenos
kashmiri rajma - or regular rajma(1/2 cup)sweet corn - kernels(1/2 cup)mint leaves (pudina) - roughly torn(1/4 cup)tablespoons pickled jalapenos - roughly chopped(2) - 7
For the dressing, in a small bowl,add salt, pepper, lemon juice, sugar, vinegar, jeera powder, red chili powder, crushed garlic & olive oil
salt - to tasteblack pepper powder(1/2 teaspoon)lemon juice(1 tablespoon)sugar(1 teaspoon)vinegar(1 teaspoon)cumin powder (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon)cloves garlic - crushed(2)extra virgin olive oil(1 tablespoon) - 8
Just before serving, toss in the dressing into the salad
- 9
Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner
kashmiri rajma - or regular rajma(1/2 cup)sweet corn - kernels(1/2 cup)
About this recipe
A high protein Indian recipe with kashmiri rajma - or regular rajma, sweet corn - kernels, mint leaves (pudina) - roughly torn. Ready in 25 min, serves 5.
Nutrition Facts
Per serving (5 servings)
Rate this recipe
