Mexican Bean Salad

Mexican Bean Salad is a healthy, crunchy, spicy and easy-to-prep salad. It fits best for lunch box snack. It is power packed with proteins and a special mention - very low in fat. Love the way it looks, colorful.

Ingredients:
- boiled Chick-pea (kondakadalai)
- boiled Black-eyed pea (karamani)
- boiled Rajma
- boiled Corn kernels (cholam)
- one small onion diced
- 3 tbsp finely cut capsicum (can use colored capsicum)

For Salad Dressing:
- 1/4 cup olive oil
- 2 tsp pepper powder
- 1 tbsp finely chopped garlic
- 2 tbsp finely chopped coriander leaves
- 1 tsp cumin pwder
- 2 tbsp lemon juice
- salt to taste
- chilli sauce or finely chopped gr chillies (optional)

Method:

• Mix all ingredients under Salad dressing in a bowl and refrigerate it. I did refrigerate overnight,  as this helps to enhance the flavor.
• In a large bowl add all the beans, corn, onion and capsicum. I boiled all the beans the day before and refrigerated it, as it comes handy in the morning while preparing the salad
• Then add the dressing to the bean mixture and combine really well.
• Garnish with coriander leaves

Inspiration: Mummy ka magic - Amrita Raichand