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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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 plates
Course: Main, Salad, Side Dish
Cuisine: Indian Fusion, Mexican-inspired, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup boiled red kidney beans (rajma) rinse and drain if using canned or pre-boiled beans
  • 1 cup boiled black beans rinse and drain
  • 1/2 cup boiled sweet corn kernels fresh, frozen (thawed) or canned (drained)
  • 1/2 medium cucumber chopped
  • 1/2 medium red onion finely chopped
  • 1 medium tomato chopped, seeds drained if watery
  • 2 tbsp fresh coriander leaves (dhania) chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper powder
  • 1/2 tsp red chilli powder optional — for mild Indian-style heat

Equipment

  • Large mixing bowl

Method
 

  1. 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.
  2. Add chopped cucumber, chopped tomato (drained if watery), and finely chopped red onion to the bowl. Mix gently.
  3. Add chopped fresh coriander leaves, then drizzle extra virgin olive oil and fresh lemon juice over the salad.
  4. Sprinkle salt, black pepper powder and red chilli powder (if using) over the salad. Toss everything gently so dressing coats all ingredients evenly.
  5. 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.