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kidney bean and corn salad
Evergreendishesdev

Kidney Bean and Corn Salad

5 from 3 votes
Kidney bean and corn salad is a tasty and healthy snack to binge anytime. 
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Prep Time 8 hours
Cook Time 1 hour
Total Time 9 hours
Servings: 6 people
Course: evening snacks, lunch ideas, midday snack
Ingredients Method Notes

Ingredients
  

  • 1 cup kidney beans
  • 1 cup sweet corn kernels
  • 1 onion
  • 2 cucumber
For the dressing
  • 1 teaspoon mustard powder
  • 1/2 teaspoon pepper powder
  • 1/4 teaspoon oregano
  • 1/2 lemon juice
  • 2 teaspoon olive oil
  • salt to taste

Method
 

Pre-requisites
  1. Soak black beans overnight or for seven to eight hours.
Method:
  1. Cook the black beans in pressure cooker for seven to eight whistles. Remove it only after the pressure releases by itself. 
  2. Cut onions finely. Cut cucumber into small chunks.
  3. Put the corn kernels in hot water. 
  4. Take the beans and put them in a bowl. The water may be used later. Add other veggies to it. 
  5. In a small bowl, mix all the ingredients for the seasoning, and put it over it. 
  6. Gently mix and serve.

Notes

  • Kidney beans need to be well cooked. They should be soft when you touch between fingers, pressure cook it again  if not done properly.
  • Canned beans may be used.
  • I have used frozen corn here.