Скачать или смотреть MEXICAN BEAN SALAD

Mexican Bean Salad Recipe
Ingredients:
40 g Rajma (kidney beans)
40 g Quinoa
30 g Zucchini, chopped
30 g Green Capsicum, chopped
20 g Paneer, cut into small pieces
50 g Curd (for dressing)
5 g Olive Oil (for dressing)
Salt and Pepper to taste
Instructions:
Soak and Cook:

First, wash the rajma and quinoa thoroughly, then soak them in water for 1-2 hours.
After soaking, pressure cook the rajma and quinoa together for 2-3 whistles until both are tender.
Sauté Vegetables:

In a pan, heat a little olive oil. Add the chopped zucchini and green capsicum, and sauté until the vegetables are slightly soft.
Combine Ingredients:

In a large bowl, combine the boiled rajma and quinoa, mixing well.
Add the sautéed vegetables and mix thoroughly.
Garnish with small pieces of paneer on top.
Prepare Dressing:

In a separate bowl, whisk together 50 g of curd, 5 g of olive oil, salt, and black pepper until the dressing is smooth.
Serve:

Drizzle the dressing over the salad and serve. You can also garnish with avocado pieces if desired.
Enjoy!
This Mexican Bean Salad is healthy, tasty, and gut-friendly. It’s a perfect snack or light meal!