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 also perfect for all seasons (I guess I should have made this number 8?). 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?
MY LATEST VIDEOSOnce 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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