Black bean and corn salad (Indian style)

Sunday, March 26, 2017 0 comments
The fibrous bean, juicy corn, crunchy vegetables  together with the zesty dressing makes it a healthy, yummy and filling no-cook summer salad. Great for office lunches. 

1 cup cooked black beans 
1/2 cup frozen corn
1/2 cup mixed vegetables (onion, tomatoes, cucumber, capsicum)
Handful of chopped coriander leaves

For dressing
2 tbs olive oil
1 tbs lemon juice
1 ts grated lemon rind
1 garlic clove (grated)
1 green chilli (deseeded and chopped fine)
1 ts cumin powder
Salt and pepper as required


Soak black beans overnight. Then pressure cook them for 3 whistles. You can also use canned beans.

In a mixing bowl, add the cooked beans, frozen corn, chopped onion, tomatoes, cucumber and capsicum.

Prepare fresh dressing with olive oil, lemon juice, lemon rind, grated garlic clove, chopped green chilli, cumin powder, pepper and salt. 

Pour the dressing over the salad. Add fresh chopped coriander leaves. Give a gentle even mix.


1. Dig in the salad with a generous scooping of fresh thick yoghurt. My favourite way! Instant coolant!
2. To make it a more complete lunch, you can add a bed layer of cooked quinoa, couscous, brown rice or any millets.
3. To indulge the salad in a more fun way, add crushed chips, nachos or Indian sev over the yoghurt. 


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