### TranslatedIngredients: 1/2 cup Kashmiri Rajma - or regular rajma,1/2 cup Sweet corn - kernels,1/4 cup Mint Leaves (Pudina) - roughly torn,2 tablespoons Pickled Jalapenos - roughly chopped,Salt - to taste,1/2 teaspoon Black pepper powder,1 tablespoon Lemon juice,1 teaspoon Sugar,1 teaspoon Vinegar,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,2 cloves Garlic - crushed,1 tablespoon Extra Virgin Olive Oil ### PrepTimeInMins: 15 ### CookTimeInMins: 10 ### TotalTimeInMins: 25 ### Servings: 5 ### Cuisine: Indian ### Course: Side Dish ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Rajma and Corn Salad Recipe, wash and soak the rajma overnight.Pressure cook the rajma with water for about 8-10 whistles. Allow the pressure to release naturally.In a pan, boil water on medium flame, add the corn and cook until the kernels swell up. Drain out the water and set aside.In a mixing bowl, combine the boiled rajma and corn, chopped mint leaves and jalapenos.For the dressing, in a small bowl,add  salt, pepper, lemon juice, sugar, vinegar, jeera powder, red chili powder, crushed garlic & olive oil.Just before serving, toss in the dressing into the salad.Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner.