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Mexican Bean Salad with Brown Rice & Bell Peppers

Bethica Das
10 minutes
Prep Time
10 minutes
Cook Time
4 People
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ABOUT Mexican Bean Salad with Brown Rice & Bell Peppers RECIPE

This is a very colourful and a nutritious salad - the Mexican way. Spicy and tangy, this salad can also be served over grilled meats and chicken to suit your palate. The awesome dressing will definitely tickle your taste buds. It is very wholesome and an excellent light dinner meal.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Mexican
  • Salad

Ingredients Serving: 4

  1. 1/2 cup rajma (kidney beans), boiled
  2. 1/2 cup kabuli chana (white chickpeas), boiled
  3. 1/2 cup brown rice, cooked
  4. 1/2 cup black chana (black chickpeas), boiled
  5. 1/2 cup red bell pepper, chopped
  6. 1/2 cup capsicum, chopped
  7. 1 onion, chopped
  8. 1/2 cup corn kernels
  9. 1/2 cup coriander leaves, chopped
  10. Dressing -
  11. 2 tbsp. olive oil
  12. 2 tbsp. vinegar
  13. 1/4 tsp. pepper powder
  14. salt to taste
  15. 1 tbsp. lime juice
  16. 2 cloves garlic, grated
  17. 1/2 tsp. roasted cumin powder
  18. 1/2 tsp. red chili powder
  19. 1 tsp. honey / sugar


  1. In a serving bowl, combine together all the ingredients from kidney beans to coriander leaves.
  2. For the dressing, whisk together all the ingredients from olive oil to sugar in a small bowl and keep aside.
  3. Just before serving, drizzle the dressing over the salad and serve.

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