Rajma Sweet Corn Salad with Curd Dressing - Healthy Protein-Rich Salad

If you’re looking for a light, refreshing, and protein-rich salad, this Rajma Sweet Corn Salad is the perfect choice!

Almost 19 years ago, when we were in California, I used to enjoy the Chipotle burrito rice bowl. It was a wholesome meal with black-eyed peas, long grain rice, sweet corn, sour cream, guacamole, and tossed capsicum onion slices(fajita). Among all the Italian, Mexican, and Chinese restaurants I tried in the US, that Chipotle burrito bowl has always been my all-time favorite.

Recently, when I prepared this Rajma Sweet Corn Salad with curd dressing, the taste immediately reminded me of that burrito bowl I loved so much. The combination of rajma and sweet corn with the creamy curd dressing brought back those nostalgic flavors in a healthier, Indian-inspired way.

Rajma (kidney beans) takes a little longer to cook than other legumes like chickpeas or peanuts, but the effort is worth it. With the sweetness of corn, the crunch of fresh veggies, and the tangy curd dressing, this salad becomes wholesome, filling, and very satisfying.

You can enjoy it as a healthy side, wrap it inside a plain roti, or even pair it with a warm bowl of rice for a complete meal.

Checkout my other salad recipes 

• Sweet Corn Pomegranate Salad
• Sprouted Green Moong Salad 
• Black Eyed Cow Peas and Sweet Potato Salad
• Healthy Black Chickpeas Salad 

Here is the video for Rajma Sweet Corn Salad with Curd Dressing 

Ingredients

For the salad:

• Rajma (kidney beans) – 1 cup (soaked overnight)
• Sweet corn – 1 cup
• Cucumber – ½ cup (finely chopped)
• Carrot – ¼ cup (grated or finely chopped)
• Onion – ½ cup (finely chopped)
• Tomato – ¼ cup (finely chopped)
• Coriander leaves – 2 tbsp (chopped)
• Salt – as needed

For the curd dressing:

• Red chilli flakes – ¼ tsp
• Black pepper powder – ¼ tsp
• Black salt – ¼ tsp
• Chaat masala powder – ¼ tsp
• Thick curd (yogurt) – 2 tbsp
• Lemon juice – 1 tsp
• Roasted cumin powder – ¼ tsp
• Coriander leaves – 1 tsp (chopped)

Method

1. Soak rajma overnight. Rinse well in cold water, then add to a pressure cooker with 2 cups water and 1 tsp salt. Pressure cook for 8–10 whistles or until soft. Drain and cool.

2. Boil the sweet corn, drain the water, and set aside.

3. In a large mixing bowl, combine the cooked rajma and sweet corn.

4. In another bowl, whisk together red chilli flakes, black pepper powder, roasted cumin powder, black salt, chaat masala powder, thick curd, lemon juice, and chopped coriander leaves until smooth.

5. Add the chopped onion, tomato, cucumber, and grated carrot to the rajma and corn mixture. Pour the curd dressing over and mix well.

6. Finally, garnish with chopped coriander leaves. Serve fresh.

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Notes & Tips

1. Always use thick curd for the dressing, otherwise the salad may turn watery.
2. Rajma takes longer to cook than other legumes – soaking overnight makes the cooking faster and improves digestion.
3. You can add more vegetables like tomato, capsicum, or lettuce for extra crunch.
4. Serve immediately after mixing the dressing to enjoy the best taste.
5. This salad also works great as a filling inside rotis or as a side dish with rice.