Mexican Vegan Salad with Kidney Bean, Corn's and Tofu

Today, I prepared these absolutely yummy, healthy salad for Lunch. It was finished, just like that. We both loved it. The original recipe call's for Lettuce. You can add Lettuce to make it more colourfull and healthier. To be Frank, I did not like the taste of Tofu in this salad. If it is fried and used, might have given a different texture, and nice crunchy taste. But healthiest things should be eaten without any hesitation.

If you wish, you could add powdered Pepper, to make it little spicy. Sugar will also be a nice get along ingredient for this salad.

I don't know, whether Vaishali, will accept this late entry, iam hoping she will excuse me and accept it.

Ingredients:

1. Rajma/Kidney Bean's- 1 cup (Soaked Overnight and Pressure Cooked upto 4 whistles)
2. Corn's- 1 cup
3. Tomato- 1(De-seeded and Finely Chopped)
4. Olive Oil- 1 tbsp
5. Lemon Juice - 1/2 tbsp
6. Tofu - 10 small cubes

Method:

First Prepare the Dressing for the Salad, by mixing the Olive oil and Lemon juice. mix it well.
Now in a bowl, mix the Rajma/Kidney Beans, Corn's and Tomato. add little salt and the prepared salad dressing and mix well. Just before serving, add the Tofu Cube's. This was so yummy. if you wish, you can add pepper powder or little sugar.

Now this salad is boarding on for Vaishali's Its Vegan World-Mexican
Thank You Vaishali. This event really hooked me into salad's. I will be preparing more salad's from now on.

Reminder for RCI-Lucknow:

Just 6 more days for the event to get closed. so start sending in your entrie's. For more on Event Announcement and idea's, check here.