Indian Bean Salad by Ashley of

Indian Bean Salad

  • Author: Ashley Thomas


  • 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


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


To make roasted cumin powder: dry roast cumin seeds in a skillet, then grind.