Mexican Salad

My recent experiments with different kinds of salads has had some delightful outcomes. The first is that these salads are absolutely marvelous. But, more interestingly, I seem to have made Hari and my driver (Madan Mishra) aficionados of salads. They look forward to the salad of the day, have large helpings and are always appreciative. Previously, this was not the case. They would hardly touch the salad. Instead, the major helping on their plates would be carbohydrates. So, this is a welcome change. Something that gives me a lot of pleasure. One of their favourites is this Mexican salad.

Mexican Salad

1/2 cup kidney beans, soaked overnight and boiled
1 tbsp chopped spring onion greens
1/4 cup tofu, cubed
1 tbsp chopped coriander leaves
Salt to taste
For The Salsa
1/3 cup blanched tomatoes, chopped
1 tbsp finely chopped onions
1/3 cup bell peppers (red, green and yellow), cubed
1 tsp red chilli powder
Salt to taste
For The Salsa
Heat a wok and add onions
Sauté on medium flame for 30 seconds
Add tomatoes, bell peppers, chilli powder and salt
Mix well and cook on medium flame for 2 minutes, stirring occasionally
Set aside
Putting It Together
Combine all the ingredients in a deep bowl
Add the salsa and toss well
Serve immediately

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