Refried Warm Salad with Sweet Potatoes & Rajma

Refried Warm Salad with Sweet Potatoes & Rajma veg


Prep: 9 hours


Cook: 10 minutes


Method: Easy


Course: Salad


Type: Mexican

Sweet potato and kidney beans salad served warm is very filling


  • Medium sweet potatoes, boiled, peeled and cubed 1½ cups
  • Kidney beans (rajma), boiled ⅔ cup
  • Medium onion, finely chopped 1
  • Green chilli, chopped 1
  • Oil 1 tbsp
  • Salt to taste
  • Tomato salsa 1 cup
  • Lemon juice to taste
  • Mexican seasoning ½ tsp
  • Black pepper powder to taste
  • Fresh coriander leaves or fresh parsley, chopped to garnish
  • Baked nachos ¼ cup
  • Iceberg lettuce leaves, torn 3
  • Medium tomato, chopped 1
  • Olives, pitted 3 to 4


  • Heat oil in a non-stick pan on medium heat, add onion and green chillies and saute for 2 minutes or till onion becomes translucent.
  • Add boiled sweet potato cubes, kidney beans and salt and mix well. Cook on low heat for about 3 minutes.
  • Add tomato salsa, lemon juice, Mexican seasoning and pepper powder and mix well. Add coriander leaves and mix.
  • Add nachos, lettuce, tomato and olives and toss for 30 seconds.
  • Transfer into a serving platter and serve immediately.