Mexican Corn and Bean Salad

I love Mexican food. So today I tried making the Mexican bean and Corn Salad. It gave me the memories of my SFO days. When I used to go to SFO, I never miss the Crunchy tacos and guacamole dip from Taco Bell. Love their food.

This salad was tasty, refreshing, easy to make and healthy too.

Ingredients:

Red Kidney beans 1 cup

Sweet Corn Kernels 1 cup

Onion 1

Tomato 1

Green Capsicum 1

Red Chilli Flakes

Juice from 1 lemon

Pepper flakes 2 tsp

Salt to taste

Coriander leaves

Method:

1. Soak the red kidney beans overnight and pressure cook them the next day.

2. Steam the corn kernels.

3. Slice the onion, tomato and green capsicum.

4. In a vessel, mix all the ingredients.

5. Add salt, ground pepper powder and lemon juice.

6. Rest it for an hour so that the salad gets blended well with the lemon juice.