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Kidney Bean and Corn Salad
Kidney bean and corn salad is a tasty and healthy snack to binge anytime.
Course
evening snacks, lunch ideas, midday snack
Keyword
healthy eating, kidney bean and corn salad, salads
Prep Time
8
hours
hours
Cook Time
1
hour
hour
Total Time
9
hours
hours
Servings
6
people
Author
Jayashree
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
Instructions
Pre-requisites
Soak black beans overnight or for seven to eight hours.
Method:
Cook the black beans in pressure cooker for seven to eight whistles. Remove it only after the pressure releases by itself.
Cut onions finely. Cut cucumber into small chunks.
Put the corn kernels in hot water.
Take the beans and put them in a bowl. The water may be used later. Add other veggies to it.
In a small bowl, mix all the ingredients for the seasoning, and put it over it.
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.