Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook)

Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook)

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.

Preparation Time: 20 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients

1 1/2 cups cooked rajma (kidney beans)
1 1/2 cups boiled sweet corn kernels (makai ke dane)
1/2 cup chopped spring onions (including greens)
salt to taste
freshly ground black pepper (kalimirch) powder to taste

For The Dressing2 tsp cornflour
1 tbsp onions , finely chopped
2 tbsp vinegar
2 tbsp tomato ketchup
2 tbsp oil
1/2 tsp sugar
1/2 tsp prepared mustard
1/4 tsp chilli powder
1 clove garlic (lehsun) , crushed (optional)
1/2 tsp salt

Method 
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.

Tips

1. This dressing can be refrigerated and kept till the next time you make this salad again (approx. 10 days).

Nutrient values per serving

Amt	Energy	Protein	CHO	Fat	Vit A	Vit C	Calcium	Iron	F. Acid	Fibre
92 gm	234 kcal	6.6 gm	34.2 gm	8.2 gm	201.1 mcg	37.2 mg	204.5 mg	1.9 mg	3.2 mcg	2.0 gm