Mexican Bean Salad

Mexican Bean Salad

From   Mummy Ka Magic

Prep: 10 hours

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Mexican

Full of proteins and taste this salad is wholesome too


  • Kidney beans (rajma), soaked overnight and boiled ½ cup
  • Chickpeas (kabuli chane), soaked overnight and boil ½ cup
  • Black eyed beans (lobia), soaked overnight and boiled ¼ cup
  • Sweet corn kernels, boiled ⅓ cup
  • Onions, finely chopped 2 tbsps
  • Red capsicum, diced 2 tbsps
  • Yellow capsicum, diced 2 tbsps
  • Green capsicum, diced 2 tbsps
  • Olive oil ½ cup
  • Vinegar ½ cup
  • Garlic, finely chopped 1 tsp
  • Fresh coriander leaves, finely chopped 1 tbsp
  • Salt to taste
  • Sugar 1 tsp
  • Black peppercorns, crushed ½ tsp
  • Roasted cumin powder ½ tsp
  • Tomato ketchup 2 tsps
  • Lemon juice 2 tsps
  • Garlic bread slices to serve


  • Take red kidney beans in a mixing bowl, add chickpeas, black eyed beans and corn kernels and
  • Add onions and mix. Add red capsicum, yellow capsicum and green capsicum and mix well.
  • To make the dressing take olive oil in another bowl, add vinegar, garlic, coriander leaves, salt, sugar, crushed black peppercorns, cumin powder, tomato ketchup and lemon juice and whisk till well blended.
  • Add the dressing to the beans and vegetable mixture and mix well.
  • Transfer into a serving platter and serve immediately with garlic bread.