Go Back Email Link
kidney bean and corn salad
Print

Kidney Bean and Corn Salad

Kidney bean and corn salad is a tasty and healthy snack to binge anytime. 
Course evening snacks, lunch ideas, midday snack
Keyword healthy eating, kidney bean and corn salad, salads
Prep Time 8 hours
Cook Time 1 hour
Total Time 9 hours
Servings 6 people
Author Jayashree

Ingredients

  • 1 cup kidney beans
  • 1 cup sweet corn kernels
  • 1 onion
  • 2 cucumber

For the dressing

  • 1 teaspoon mustard powder
  • 1/2 teaspoon pepper powder
  • 1/4 teaspoon oregano
  • 1/2 lemon juice
  • 2 teaspoon olive oil
  • salt to taste

Instructions

Pre-requisites

  • Soak black beans overnight or for seven to eight hours.

Method:

  • Cook the black beans in pressure cooker for seven to eight whistles. Remove it only after the pressure releases by itself. 
  • Cut onions finely. Cut cucumber into small chunks.
  • Put the corn kernels in hot water. 
  • Take the beans and put them in a bowl. The water may be used later. Add other veggies to it. 
  • In a small bowl, mix all the ingredients for the seasoning, and put it over it. 
  • Gently mix and serve.

Notes

  • Kidney beans need to be well cooked. They should be soft when you touch between fingers, pressure cook it again  if not done properly.
  • Canned beans may be used.
  • I have used frozen corn here.