Sweet corn and kidney bean salad

Posted on July 29, 2009. Filed under: Pregnancy recipes, Starter | Tags: , , |

This salad is an excellent choice for a working lunch as it keeps well for sometime without refrigeration.
Packed with fibre, iron and carbohydrates it will keep you “full” for a few hours. The innovative dressing is flavourful without being loaded with oil.

Cooking Time : 10 mins.
Preparation Time : a few mims.

Serves 4.

1 1/2 cups cooked kidney beans (rajma)
1 1/2 cups cooked Green Giant Niblets Sweet Corn
1 onion, chopped
salt to taste
pepper to taste
For the dressing
2 teaspoons cornflour
1 tablespoon onion, finely chopped
2 tablespoons vinegar
2 tablespoons tomato ketchup
2 tablespoons vegetable oil
1/2 teaspoon sugar
1/2 teaspoon prepared mustard
1/4 teaspoon chilli powder
1 clove garlic, crushed (optional)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
For the dressing
1. Mix the cornflour with ¾ cup of water in a saucepan and cook over medium heat until the mixture is clear and thick. Cool.
2. Add the remaining ingredients, put in a jar and shake well. Keep aside till required.
How to proceed
1. Combine all the salad ingredients in a bowl and refrigerate.
2. Just before serving, add the dressing as required and toss.
3. Serve cold.
This dressing can be refrigerated and kept till the next time you make this salad again (approx. 10 days).

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