Here is a recipe for nutritious and protein rich Mexican Bean Salad.
Time required: 20 minutes
¼ Cup Cheese, cut into small cubes
1 Cup Red Kidney Beans, Boiled or tinned
1 Cup Corn, Boiled
1 Cup Rajma or Navy Bean, Boiled
½ Cup Red, Yellow, and Green bell pepper, Chopped
3 Spring Onion Scallion, Chopped
Few Cherry tomatoes
½ Cup Purple Cabbage, Chopped
Salt to taste
For the sauce:
2 Tomatoes De-seeded
1 Green Chili
Few sprigs Coriander leaves
1 Onion, Chopped roughly
2 pods Garlic, Peeled
1tsp Pepper powder
1tbsp Mexican seasoning (Chili Powder, Onion Powder, Garlic Powder, Roasted Cumin Powder, Oregano, Other dry mixed herbs)
1 or 2 tbsp Olive Oil
Grind ingredients for the sauce to a paste.
In a salad bowl add the Beans and the vegetables.
Add the sauce and salt. Mix well.
Crush Nachos and either mix in the salad or serve separately.
You can also stuff Mexican Bean Salad in a Pita Bread and serve.