Healthy Mexican Beans Salad (Indian Vegetarian Style)
A colourful, protein-rich Mexican beans salad adapted for Indian vegetarian cooking. Packed with beans, fresh veggies and a zesty lemon-olive oil dressing, this salad is easy, healthy and beginner-friendly.
Ingredients
Equipment
Method
- Take a large mixing bowl. Add boiled red kidney beans, boiled black beans and boiled sweet corn kernels. Make sure beans are well rinsed and drained.
- Add chopped cucumber, chopped tomato (drained if watery), and finely chopped red onion to the bowl. Mix gently.
- Add chopped fresh coriander leaves, then drizzle extra virgin olive oil and fresh lemon juice over the salad.
- Sprinkle salt, black pepper powder and red chilli powder (if using) over the salad. Toss everything gently so dressing coats all ingredients evenly.
- Taste and adjust salt or lemon juice if needed. Serve immediately or refrigerate for 15-20 minutes and serve chilled.
Notes
You can use any cooked beans you have — chickpeas or lobia can also work. For extra crunch add chopped capsicum (bell pepper). For a lighter version, reduce olive oil or skip corn. Salad stays fresh for about 1–2 days in fridge.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.