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Corn And Bean Salad

VIEWS 2333

Energy (kcal) - 180

Protein (g) - 8.2

Carbohydrate (g) - 28

Fat (g) - 1

Khyati's Health-O-Meter Says:

This salad is an excellent choice for a working lunch as it keeps well for some time without refrigeration. Packed with fibre, iron, and carbohydrates it will keep you "full" for long hours. The health benefits of following a plant-based diet include weight loss, diabetes control, lowered insulin secretion, improved sports performance, and reduced risk for diabetes, and cardiovascular disease. Kidney beans are a good source of protein that is essential to repair glucose absorption keeping blood sugar more stable.


  • Sweet corn - 2 tbsp
  • Red kidney beans [boiled] - 2 tbsp
  • Spring onions [chopped] - 2 tbsp 
  • Salt - as per taste
  • Black pepper powder - as per taste 
For the Dressing:
  • Hung curds - 2 tsp
  • Mustard paste - ¾ tbsp
  • Tomato ketchup - 2 tsp
  • Paprika - ½ tsp

Step 1 Chop the spring onion bulbs and greens separately. Mix all the ingredients for the dressing.  Step 2 Refrigerate to chill. Put the corn, kidney beans, and spring onion bulbs in a large bowl and pour the dressing over.  Step 3 Add salt and pepper to taste.  Step 4 Sprinkle with the spring onion greens and serve.

Corn And Bean Salad - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2333


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