Prepared by : Dr Vanshika Kothari
Preparation Time :
00:10 min
| Ingredients | Energy | Net Carbs | Protein | Fat |
|---|---|---|---|---|
 Red Kidney Beans - 0.3 (CUP - 227 g) |
104 kcal | 32.9 g | 13.4 g | 0 g |
| Salt - 2 (1/4 tsp - 1.500 g) |
0 kcal | 0 g | 0 g | 0 g |
| Lemon Juice - 15 (g - 1 g) |
3 kcal | 1.3 g | 0 g | 0 g |
| Cilantro (coriander) - 1 (1/4 cup - 4.000 g) |
1 kcal | 0 g | 0 g | 0 g |
| Ingredients | |||
|---|---|---|---|
| Red Kidney Beans - 0.3 (CUP - 227 g) |
|||
| Energy | 104 kcal | Net Carbs | 32.9 g |
| Protein | 13.4 g | Fat | 0 g |
| Salt - 2 (1/4 tsp - 1.500 g) |
|||
| Energy | 0 kcal | Net Carbs | 0 g |
| Protein | 0 g | Fat | 0 g |
| Lemon Juice - 15 (g - 1 g) |
|||
| Energy | 3 kcal | Net Carbs | 1.3 g |
| Protein | 0 g | Fat | 0 g |
| Cilantro (coriander) - 1 (1/4 cup - 4.000 g) |
|||
| Energy | 1 kcal | Net Carbs | 0 g |
| Protein | 0 g | Fat | 0 g |
Description
Preparation
Heat ½ tsp olive oil in a non-stick pan over medium heat. Add 100 g boiled rajma and 70 g low-fat paneer. Sprinkle ½ tbsp peri-peri seasoning and sauté for 3–4 minutes until the paneer turns lightly golden and the rajma is well coated with the spices.
In another pan, melt ½ tsp butter. Add ½ cup mixed bell peppers and ½ cup boiled sweet corn. Season with salt and black pepper, then sauté for 3–4 minutes until the vegetables are slightly tender yet retain their crunch.
Roast 1 tomato directly over an open flame until the skin is completely charred. Peel off the skin and roughly blend the tomato with ½ onion, 1 tbsp ketchup, juice of ½ lemon, chilli flakes, salt, and black pepper to make a smoky salsa. Fold in 2 tbsp Greek yogurt and freshly chopped coriander until the dressing becomes smooth, creamy, and well combined.
Transfer the rajma-paneer mixture and sautéed vegetables to a large bowl. Pour the creamy smoky dressing over the salad and gently toss until every ingredient is evenly coated.
Finish by topping the salad with 3–4 crushed baked nachos for a delicious crunchy texture. Serve immediately and enjoy this creamy, smoky, spicy, high-protein Mexican salad while it's fresh and crisp.
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