Mexican Bean Salad

About Mexican Bean Salad

Ingredients

• • Kidney beans (rajma), soaked overnight and boiled ½ cup
  • Chickpeas (kabuli chane), soaked overnight and boil ½ cup
• Black eyed beans (lobia), soaked overnight and boiled ¼ cup
• Sweet corn kernels, boiled ⅓ cup
• Onions, finely chopped 2 tbsps
• Red capsicum, diced 2 tbsps
• Yellow capsicum, diced 2 tbsps
• Green capsicum, diced 2 tbsps
• Olive oil ½ cup
• Vinegar ½ cup
• Garlic, finely chopped 1 tsp
• Fresh coriander leaves, finely chopped 1 tbsp
• Salt to taste
• Sugar 1 tsp
• Black peppercorns, crushed ½ tsp
• Roasted cumin powder ½ tsp
• Tomato ketchup 2 tsps
• Lemon juice 2 tsps
• Garlic bread slices to serve

How to Make Mexican Bean Salad (Stepwise Photos)

Method

1. Take red kidney beans in a mixing bowl, add chickpeas, black eyed beans and corn kernels and
2. Add onions and mix. Add red capsicum, yellow capsicum and green capsicum and mix well.
3. To make the dressing take olive oil in another bowl, add vinegar, garlic, coriander leaves, salt, sugar, crushed black peppercorns, cumin powder, tomato ketchup and lemon juice and whisk till well blended.
4. Add the dressing to the beans and vegetable mixture and mix well.
5. Transfer into a serving platter and serve immediately with garlic bread.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps