Indian Bean and Corn Salad

13 Comments

Indian Bean Salad by Ashley of MyHeartBeets.com

This Indian bean salad is my go-to dish for all sorts of occasions. I’m calling this a salad, but it can easily be considered a “dip” if you serve it with tortilla chips!

Here are several reasons why you should make this your go-to recipe too:

  • It’s EASY to make
  • It’s filling
  • Just about everyone likes it
  • It’s vegetarian and gluten-free, which also makes it something that a majority of guests can eat
  • Serve it with chips and suddenly, it’s a healthy dip!
  • It tastes great when served hot, cold or at room temperature
  • Ingredients are common for those with an Indian pantry (spices on hand, cilantro in the fridge, corn in the freezer and beans in the pantry)
  • It’s perfect year-round!

You can make this on a game day in the winter and serve it warm, or you can take this with you on a picnic in the spring and eat it cold. Do you see why this is my go-to dish?

Once you make this salad/dip, I’m sure you’ll come up with even more reasons as to why it’s the best.

Indian Bean Salad by Ashley of MyHeartBeets.com

Indian Bean Salad

Indian Bean Salad by Ashley of MyHeartBeets.com

Indian Bean Salad

4.67 from 3 reviews
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Ingredients
 

  • 2 tablespoons oil
  • 1 teaspoon black mustard seeds
  • 2 cans beans of your choice kidney, great northern, cannellini, black eyed peas
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon amchur powder
  • 1 cup diced red onion
  • ½ cup chopped cilantro
  • 1 lemon juiced
  • 1 1 pound package of frozen corn

Instructions
 

  • Drain and rinse the canned beans. Set aside for now.
  • Heat the oil in a pot over medium heat. Then add mustard seeds. Once they begin to pop, add the beans and spices.
  • Mix well, then add the onions, cilantro and lemon juice.
  • Add the corn and heat until thawed.

Notes

To make roasted cumin powder: dry roast cumin seeds in a skillet, then grind.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

    • Ashley - My Heart Beets says

      Hi John, for this recipe it’ll likely vary a bit depending on the type of beans you use. I would suggest using a nutritional calculator online – I don’t want to give you incorrect values. I hope you enjoy this!

  1. Brandy says

    5 stars
    I LOVE this. So fast and so good! I broke a few tortilla chips up and sprinkled on top and ate it with a spoon so I got the chip & dip experience without too many chips.

    Next time I make this I am going to put it on some shredded romaine with just a little rice and chicken for my own homestyle Chipotle. Love it. Thanks so much for the recipe.

  2. Asha says

    Hi – how many servings does this recipe make as written? I need to make something for 25 people or so coming up soon.

    Thanks!

  3. Marlene says

    Ashley, what is amchur powder? I’ve never heard of it. Is there a substitute? My spice cabinets are already overflowing! This looks like a great addition to my salad recipe collection.

  4. Sarah says

    5 stars
    Hi Ashley,

    I made this a few days ago with great northern beans and it was excellent! You are right, it is really good hot, room temp and cold (which is a nice thing when you have leftovers or want to travel with it). I cut the recipe in half so I just used one can, but I imagine that mixing 2 types of beans would be good as well. I recommend the super sweet frozen corn from Trader Joe’s to give you that “fresh corn” taste in the winter months. It was really convincing 🙂