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
Print Recipe
Pin RecipeIngredients
- 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.
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 🙂
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Sarah, I’m so happy to hear that you liked it! And, that’s the exact same corn that I use lol! Fresh corn is also really good in this!
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.
Hi Marlene! Amchur powder is raw mango powder – and unfortunately, there really isn’t a good substitute for it. Let me know if you make this!
you can always use some freshly squeezed lime juice.
Any particular size package of corn?
A 1 pound package of corn – just updated the recipe, thanks for asking!
So yummyyy!!!! Thanks for the recipe
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Hi – how many servings does this recipe make as written? I need to make something for 25 people or so coming up soon.
Thanks!
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.
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Brandy, that’s so great to hear! I’m so glad you liked this – I love the chips on top idea 🙂