Beans and Corn Salad

Ingredients

• 1½ cups red kidney beans (rajma), uncooked
• 8-10 baby corn, washed, chopped into ½" rounds
• ¼ cabbage, small, shredded
• ½ green capsicum, medium-sized, deseeded, diced into small pieces
• 2 tomatoes, small, finely chopped
• 1 cucumber, small, peeled, chopped into small pieces
• 1 carrot, small, peeled, chopped into small pieces
• 5 olives, halved
• ½ lemon
• 1½ tsp olive oil
• 1 tsp roasted cumin, powdered
• 2 sprigs coriander leaves, fresh, finely chopped
• Salt to taste
• Black pepper powder to taste

Method

1. Wash the kidney beans well, soak overnight, drain, and cover with fresh water. Boil for 10-15 minutes, then simmer for 90-120 minutes or until tender and no longer crunchy; drain before using.
2. Put the kidney beans, baby corn, cabbage, capsicum, tomato, cucumber, carrot, and olives in a deep bowl. Toss once or twice.
3. In a separate bowl, mix the juice of the lemon with olive oil, salt, black pepper powder, and roasted cumin powder.
4. Pour the dressing over the salad and toss well. Serve garnished with coriander leaves.

Food-safety note: red kidney beans must be fully cooked before serving; raw or undercooked kidney beans can contain harmful levels of phytohaemagglutinin.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).