Rajma and Corn Salad Recipe
Indulge in the delightful flavors of the Rajma and Corn Salad, a vibrant dish that perfectly marries the rich, hearty texture of kidney beans with the sweet crunch of corn, accentuated by fresh herbs and a zesty dressing. This dish is not only a treat for the taste buds but also a wholesome addition to any meal, packed with protein and essential nutrients. Ideal as a side dish or a light meal, it can elevate your dinner table with its colorful presentation and refreshing taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kashmiri Rajma (or regular rajma) | 1/2 cup |
| Sweet corn kernels | 1/2 cup |
| Mint leaves (Pudina), roughly torn | 1/4 cup |
| Pickled jalapeños, roughly chopped | 2 tablespoons |
| Salt | To taste |
| Black pepper powder | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| Sugar | 1 teaspoon |
| Vinegar | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Garlic, crushed | 2 cloves |
| Extra virgin olive oil | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 6 grams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 5 grams |
| Total Fat | 5 grams |
| Saturated Fat | 0.5 grams |
| Sodium | Varies by salt |
Preparation Time
| Type | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 10 |
| Total Time | 25 |
Servings
| Number of Servings | 5 |
|---|
Cuisine
| Type | Indian |
|---|
Course
| Type | Side Dish |
|---|
Diet
| Type | High Protein Vegetarian |
|---|
Instructions
To begin making the Rajma and Corn Salad, start by thoroughly washing and soaking the rajma (kidney beans) overnight to ensure they are plump and ready for cooking. Once soaked, transfer the rajma to a pressure cooker, add sufficient water, and cook for about 8-10 whistles, allowing the pressure to release naturally to maintain the integrity of the beans.
While the rajma is cooking, prepare the corn by boiling it in a pan with water over medium heat until the kernels swell and become tender, which should take about 3-5 minutes. Once cooked, drain the water and set the sweet corn aside to cool.
In a large mixing bowl, combine the boiled rajma and sweet corn, adding the roughly torn mint leaves and chopped pickled jalapeños for a burst of flavor.
For the dressing that will tie this salad together, take a small bowl and mix together the salt, black pepper, lemon juice, sugar, vinegar, cumin powder, red chili powder, and crushed garlic. Drizzle in the extra virgin olive oil, whisking it all together until you have a cohesive dressing that is both tangy and slightly sweet.
Just before serving, toss the dressing into the rajma and corn mixture, ensuring that everything is well coated and evenly distributed. This salad can be served immediately or chilled in the refrigerator for a more refreshing experience.
To enjoy your Rajma and Corn Salad, pair it with traditional dishes such as Panchmel Dal and Phulka, making for a satisfying weeknight dinner that is both healthy and delicious. The combination of flavors and textures in this salad will not only please your palate but also provide a nourishing addition to your meal.
Enjoy Your Meal!
This Rajma and Corn Salad recipe is an exciting way to incorporate beans and vegetables into your diet, offering a delightful blend of flavors and textures that is sure to please everyone at the table. Enjoy this refreshing salad as a healthy side dish or as a light meal any day of the week!
