Indian Corn & Bean Salad Recipe – Cumin, Amchur & Mango Delight

Last Updated on 2 months by Neha Deshmukh

Indian Corn & Bean Salad Recipe – Cumin, Amchur & Mango Delight

Hey everyone! I’m so excited to share this vibrant and flavorful Indian Corn & Bean Salad with you. It’s one of those recipes that just feels like sunshine in a bowl – bright, fresh, and packed with deliciousness. I first made this for a summer picnic and it was a huge hit! It’s become a regular in my kitchen, especially when I’m craving something light, healthy, and a little bit different.

Why You’ll Love This Recipe

This salad is seriously a winner. It’s quick to whip up – ready in about 20 minutes! The combination of sweet corn, hearty beans, tangy amchur, and warm cumin is just magical. Plus, it’s incredibly versatile. You can enjoy it as a side dish, a light lunch, or even with tortilla chips for a satisfying snack. It’s a fantastic way to experience Indian flavors in a fresh, unexpected way.

Ingredients

Here’s what you’ll need to create this delightful salad:

• 2 tablespoons oil
• 1 teaspoon black mustard seeds
• 1 cup diced red onion
• 1 pound frozen corn
• 2 cans beans (cannellini, kidney, great northern, or black-eyed peas) – about 400g each
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon roasted cumin powder
• 0.5 teaspoon amchur powder
• 0.5 cup chopped cilantro
• 1 lemon juiced
• 1 cup diced mango (optional)

Ingredient Notes

Let’s talk about a few key ingredients to really make this salad shine:

Mustard Seeds: The Pop of Flavor

Don’t skip the mustard seeds! Heating them in oil until they pop is a classic Indian cooking technique called tadka. It releases their nutty, pungent flavor and forms the base for so many dishes.

Amchur Powder: Tangy Indian Spice

Amchur powder, made from dried unripe mangoes, adds a wonderful tangy flavor that really brightens up the salad. It’s a staple in North Indian cuisine.

Beans: Choosing Your Variety

Feel free to experiment with different beans! Cannellini, kidney, great northern, or even black-eyed peas all work beautifully. I often use a mix for a variety of textures and flavors.

Mango: Regional Sweetness & Freshness

The mango is optional, but highly recommended, especially during mango season! It adds a lovely sweetness and a touch of tropical flair. Alphonso mangoes are my absolute favorite if you can get your hands on them.

Oil: Selecting the Right Oil for Flavor

I prefer using a neutral oil like sunflower or vegetable oil for this recipe, but you could also use a light olive oil. Avoid strongly flavored oils that might overpower the other ingredients.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain and rinse your canned beans. Set them aside – we want them ready to go.
2. Heat the oil in a pot over medium-high heat. Once it’s shimmering, add the mustard seeds. Listen carefully – they’ll start to pop within seconds!
3. Add the diced red onion and sauté for about 2 minutes, until it softens and becomes translucent.
4. Now, toss in the frozen corn and cook for another 2-3 minutes, until it’s thawed and heated through.
5. Time for the beans! Add them to the pot along with the salt, pepper, roasted cumin powder, and amchur powder. Stir everything together well.
6. Remove the pot from the heat. This is where the magic happens! Gently fold in the chopped cilantro, lemon juice, and diced mango (if you’re using it).
7. And that’s it! Serve warm, cold, or at room temperature with your favorite tortilla chips.

Expert Tips

• Don’t overcrowd the pot when sautéing the onions. This will help them soften evenly.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a more intense flavor, lightly toast the cumin seeds in a dry pan before grinding them into a powder.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your ingredients to ensure they are vegan-friendly.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: If you like a little heat, add a pinch of cayenne pepper or a finely chopped green chili along with the onions. My friend, Priya, loves adding a finely chopped Serrano pepper!
• Summer/Picnic Adaptation: This salad is perfect for picnics and potlucks. It travels well and tastes even better after the flavors have had a chance to meld.

Serving Suggestions

This salad is incredibly versatile! Here are a few ideas:

• Serve it as a side dish with grilled chicken, fish, or vegetables.
• Enjoy it as a light lunch with a side of whole-wheat pita bread.
• Scoop it up with tortilla chips for a satisfying snack.
• Add a dollop of plain yogurt for extra creaminess.

Storage Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually develop even more over time!

FAQs

What type of beans work best in this salad?

Honestly, any beans you like! Cannellini, kidney, great northern, and black-eyed peas are all great choices. A mix is fun too!

Can I make this salad ahead of time?

Yes, absolutely! You can make it a day or two in advance. The flavors will meld together beautifully.

Is amchur powder essential for the recipe? What can I substitute?

Amchur powder adds a unique tangy flavor, but if you can’t find it, you can substitute with 1-2 tablespoons of lemon juice or a splash of white wine vinegar.

Can this salad be served as a main course?

Definitely! Add some cooked quinoa or brown rice to make it a more substantial meal.

How can I adjust the sweetness of the salad?

If you prefer a less sweet salad, simply omit the mango or use a smaller amount.

What is the best way to store leftover salad?

Store it in an airtight container in the refrigerator for up to 3 days.