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Indian Bean and Corn Dip

Indian bean corn dip chaat

Indian Bean and Corn Dip

4.8 from 5 reviews
Pin Recipe Print Recipe
Servings 8 servings
Course Appetizer, Snack
Cuisine Indian


  • 2 tablespoons oil
  • 1 teaspoon black mustard seeds
  • 1 cup diced red onion
  • 1 1 pound package of frozen corn
  • 2 cans beans of your choice (I like cannellini) cannellini, kidney, great northern, black eyed peas


Add Later:

  • ½ cup chopped cilantro
  • 1 lemon juiced
  • 1 cup diced mango optional but delicious!


  • Drain and rinse the canned beans. Set aside for now.
  • Heat the oil in a pot over medium high heat and add mustard seeds. Once they begin to pop, add the onions, reduce the heat to medium, and cook for 2 minutes, or until softened.
  • Add the corn and cook for 2 to 3 minutes, or until thawed. Then add the beans and spices and mix well.
  • Turn off the heat and add the cilantro, lemon juice and mango.


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


Serving: 1servingCalories: 218kcalCarbohydrates: 42gProtein: 8gFat: 4gSaturated Fat: 1gSodium: 528mgPotassium: 60mgFiber: 8gSugar: 17gVitamin A: 3186IUVitamin C: 14mgCalcium: 93mgIron: 4mg
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