Mexican Beans Salad Recipe

Mexican Beans Salad is a very easy and delicious salad to eat. All you need to do is keep the boiled beans ready and toss the salad together with chopped vegetables, make the dressing in just 2 minutes and you are done with the salad.  Kabuli Chana (White Chickpeas), Black Eyed Beans (Lobia), Rajma (Large Kidney Beans), Green Bell Pepper (Capsicum), Sweet corn, Iceberg lettuce, Purple cabbage, Onion, Extra Virgin Olive Oil, Vinegar, Sugar, Salt, Garlic, Lemon juice, Coriander (Dhania) Leaves, Cumin seeds (Jeera), Black pepper powder, Cumin seeds (Jeera), Tomato Ketchup   100 grams Kabuli Chana (White Chickpeas) , boiled 50 grams Black Eyed Beans (Lobia) , boiled 60 grams Rajma (Large Kidney Beans) , boiled 1/2 cup Green Bell Pepper (Capsicum) , sliced 50 grams Sweet corn , boiled 1/4 cup Iceberg lettuce , chopped 1/4 cup Purple cabbage , chopped 1 Onion , chopped 2 tablespoon Extra Virgin Olive Oil 1/2 teaspoon Vinegar 1 teaspoon Sugar 1 teaspoon Salt 2 teaspoon Garlic , chopped 2 tablespoon Lemon juice 1 tablespoon Coriander (Dhania) Leaves , chopped 1 teaspoon Cumin seeds (Jeera) , roasted 1/2 teaspoon Black pepper powder 1 teaspoon Cumin seeds (Jeera) , roasted and powdered 2 tablespoons Tomato Ketchup     0   30     To begin making the  Mexican Beans Salad, firstly add the boiled chickpeas, black eyed beans, kidney beans, capsicum, corn, purple cabbage and onion in a salad mixing bowl.In a separate mixing bowl, add olive oil, vinegar, lemon juice, sugar, salt, garlic, coriander, cumin seeds, black pepper powder and tomato sauce and mix with a beater.Pour this dressing on the bean salad and toss well and the salad is ready to be served.Serve Mexican Beans Salad with Mexican Vegetarian Burrito Bowl and Bean Spinach And Corn Quesadilla for a weekend night dinner with your friends and family.