Ingredients: cup Kashmiri Rajma - or regular rajma, cup Sweet corn - kernels, cup Mint Leaves (Pudina) - roughly torn, tablespoons Pickled Jalapenos - roughly chopped, - to taste, teaspoon Black pepper powder, tablespoon Lemon juice, teaspoon Sugar, teaspoon Vinegar, teaspoon Cumin powder (Jeera), teaspoon Red Chilli powder, cloves Garlic - crushed, tablespoon Extra Virgin Olive Oil, High Protein Vegetarian diet
Instructions: To begin making the Rajma and Corn Salad Recipe, wash and soak the rajma overnight.Pressure cook the rajma with water for about 8-10 whistles. Allow the pressure to release naturally.In a pan, boil water on medium flame, add the corn and cook until the kernels swell up. Drain out the water and set aside.In a mixing bowl, combine the boiled rajma and corn, chopped mint leaves and jalapenos.For the dressing, in a small bowl,add  salt, pepper, lemon juice, sugar, vinegar, jeera powder, red chili powder, crushed garlic & olive oil.Just before serving, toss in the dressing into the salad.Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner.