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Spicy Mexican Salad

VIEWS 2810

Energy (kcal) - 88

Protein (g) - 4.5

Carbohydrate (g) - 11.9

Fat (g) - 2

Khyati's Health-O-Meter Says:

Not one to leave the tummy rumbling, this filling salad with sweet corn and kidney beans hits the spot and has a spicy kick that has no oil in it. Kidney beans are an excellent source of fibre and protein that leaves your taste buds satisfied. In addition, the texture of sweet corn and lettuce gives the crunchiness desired, making it refreshing on the whole.

INGREDIENTS:

  • Sweet Corn - 15 g
  • Red kidney beans - 15 g
  • Onions [chopped] - 1 tbsp 
  • Red chilli [chopped] - 1
  • Green capsicum [chopped] - 1 tsp 
  • Salt - as per taste
  • Coriander leaves - 2 tsp 
  • Hot and sweet sauce - ½ tsp
  • Iceberg lettuce [whole] - 5 leaves
  • Lemon juice  - ½ tsp

DIRECTIONS:
Step 1 Chop onions, finely chopped fresh red chilli and sliced green capsicum. Step 2 Place rajma in a large glass bowl. Add sweet corn, onions, red chilli, capsicum and salt.  Step 3 Chop coriander leaves and add. Add sweet and spicy sauce. Add iceberg.  Step 4 Squeeze lemon and add the juice and mix well. Serve. 
Recipe Category:
Salads And Salad Dressings
Recipe Title:

Spicy Mexican Salad

Recipe Views:
2810
Recipe Type:
vegan
Recipe Kcal:
88

Energy
(kcal)

4.5

Protein
(g)

11.9

Carbohydrate
(g)

2

Fat
(g)

Khyati's
Health-O-Meter Says:

Not one to leave the tummy rumbling, this filling salad with sweet corn and kidney beans hits the spot and has a spicy kick that has no oil in it. Kidney beans are an excellent source of fibre and protein that leaves your taste buds satisfied. In addition, the texture of sweet corn and lettuce gives the crunchiness desired, making it refreshing on the whole.

INGREDIENTS:

  • Sweet Corn - 15 g
  • Red kidney beans - 15 g
  • Onions [chopped] - 1 tbsp 
  • Red chilli [chopped] - 1
  • Green capsicum [chopped] - 1 tsp 
  • Salt - as per taste
  • Coriander leaves - 2 tsp 
  • Hot and sweet sauce - ½ tsp
  • Iceberg lettuce [whole] - 5 leaves
  • Lemon juice  - ½ tsp

DIRECTIONS:
Step 1 Chop onions, finely chopped fresh red chilli and sliced green capsicum. Step 2 Place rajma in a large glass bowl. Add sweet corn, onions, red chilli, capsicum and salt.  Step 3 Chop coriander leaves and add. Add sweet and spicy sauce. Add iceberg.  Step 4 Squeeze lemon and add the juice and mix well. Serve. 
Recipe Title: Spicy Mexican Salad
Recipe Category: Salads And Salad Dressings
Recipe Views: 2810
Recipe Type: vegan
Recipe Kcal:

Energy 88 (kcal), Protein 4.5 (g), Carbohydrate 11.9 (g), fat 2 (g).





Khyati's
Health-O-Meter Says:

Not one to leave the tummy rumbling, this filling salad with sweet corn and kidney beans hits the spot and has a spicy kick that has no oil in it. Kidney beans are an excellent source of fibre and protein that leaves your taste buds satisfied. In addition, the texture of sweet corn and lettuce gives the crunchiness desired, making it refreshing on the whole.

INGREDIENTS:

  • Sweet Corn - 15 g
  • Red kidney beans - 15 g
  • Onions [chopped] - 1 tbsp 
  • Red chilli [chopped] - 1
  • Green capsicum [chopped] - 1 tsp 
  • Salt - as per taste
  • Coriander leaves - 2 tsp 
  • Hot and sweet sauce - ½ tsp
  • Iceberg lettuce [whole] - 5 leaves
  • Lemon juice  - ½ tsp

DIRECTIONS:
Step 1 Chop onions, finely chopped fresh red chilli and sliced green capsicum. Step 2 Place rajma in a large glass bowl. Add sweet corn, onions, red chilli, capsicum and salt.  Step 3 Chop coriander leaves and add. Add sweet and spicy sauce. Add iceberg.  Step 4 Squeeze lemon and add the juice and mix well. Serve. 

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Spicy Mexican Salad - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2810

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