Mexican Salad by Tarla Dalal

Tarla.Dalal's picture

Dec. 27, 2013

This Mexican salad is a complete combination of spiciness, tanginess, crunchiness. It is a very quick salad and great to serve for parties. Worth a try!

Ingredients

Sweet corn kernels 1 Cup (16 tbs) , boiled (makai ke dane)
Capsicum pieces 1 Cup (16 tbs) (red, yellow and green)
Tomato cubes 1 Cup (16 tbs)
Boiled kidney beans 1 Cup (16 tbs) (rajma)
Crushed tortilla chips 1/2 Cup (8 tbs)
For dressing
Olive oil 3 Tablespoon
Chili flakes 1 Tablespoon
Dried oregano 2 Teaspoon
Lemon juice 1 Tablespoon
Salt To Taste
For garnish
Crushed tortilla chips 2 Tablespoon

Directions

GETTING READY

1. In a bowl, combine all the dressing ingredients and set aside.

MAKING

2. In another bowl, combine together the remaining ingredients, except tortilla chips, and mix properly.

3. Now add the prepared dressing, toss well, and add tortilla chips.

SERVING

4. Serve the salad immediately.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 291Calories from Fat 145

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 331 mg13.79%

Total Carbohydrates 32 g10.7%

Dietary Fiber 7 g28%

Sugars 3 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet