Bean, Tomato and Corn Salad Recipe

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Mexican style Bean, Tomato and Corn Salad
Chickpeas – 1/2 cup, soaked, drained, skins removed
Red Beans (Rajma) – 1 cup, soaked, drained
Sweet Corn Kernels – 1/3 cup, soaked, drained
Cherry Tomatoes – 5 to 6, small, halved
Red Onions – 2 tblsp, chopped
Coriander Leaves – few, chopped

For the dressing:
Honey – 1 tblsp
Lemon Juice – 2 tblsp
Cumin Powder – 1/4 tsp
Red Chilli Powder – a pinch
Extra-Virgin Olive Oil – 1/3 cup
Coriander Leaves – 1 tblsp, chopped
Salt as per taste
Black Pepper Powder as per taste

1. Mix the rajma, chickpeas, sweet corn, tomatoes and red onions in a bowl.
2. Toss well and keep aside.
3. Mix the dressing ingredients and add to the bowl.
4. Gently stir or toss until well mixed.
5. Garnish with coriander leaves.
6. Serve.

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