Ingredients: 100 grams Kabuli Chana (White Chickpeas) – boiled,50 grams Black Eyed Beans (Lobia) – boiled,60 grams Rajma (Large Kidney Beans) – boiled,1/2 cup Green Bell Pepper (Capsicum) – sliced,50 grams Sweet corn – boiled,1/4 cup Iceberg lettuce – chopped,1/4 cup Purple cabbage – chopped,1 Onion – chopped,2 tablespoon Extra Virgin Olive Oil,1/2 teaspoon Vinegar,1 teaspoon Sugar,1 teaspoon Salt,2 teaspoon Garlic – chopped,2 tablespoon Lemon juice,1 tablespoon Coriander (Dhania) Leaves – chopped,1 teaspoon Cumin seeds (Jeera) – roasted,1/2 teaspoon Black pepper powder,1 teaspoon Cumin seeds (Jeera) – roasted and powdered,2 tablespoons Tomato Ketchup
Time in minutes: 30 Servings: 2 Course: Side Dish Diet: Vegetarian
Instructions: To begin making the Mexican Beans Salad, firstly add the boiled chickpeas, black eyed beans, kidney beans, capsicum, corn, purple cabbage and onion in a salad mixing bowl.In a separate mixing bowl, add olive oil, vinegar, lemon juice, sugar, salt, garlic, coriander, cumin seeds, black pepper powder and tomato sauce and mix with a beater.Pour this dressing on the bean salad and toss well and the salad is ready to be served.Serve Mexican Beans Salad with Mexican Vegetarian Burrito Bowl and Bean Spinach And Corn Quesadilla for a weekend night dinner with your friends and family.