Mexican Bean Salad

A hearty no-cook salad — black beans, corn, peppers, and lime-cumin dressing. Lunch that actually fills you up. Follow the full recipe card below — ingredients, timings, and method included.

Mexican Bean Salad

A hearty no-cook salad — black beans, corn, peppers, and lime-cumin dressing. Lunch that actually fills you up.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

black beans (or rajma), boiled
sweet corn
capsicum, diced
tomato, diced
onion, finely chopped
coriander leaves
olive oil
lime, juiced
cumin powder

Method
 

  1. Whisk the dressing: olive oil, lime, cumin, salt, and a pinch of sugar.
  2. Toss beans, corn, capsicum, tomato, and onion with the dressing.
  3. Rest 10 minutes for the flavours to marry.
  4. Top with coriander and serve cold or at room temperature.

Notes

This salad improves after 30 minutes — unlike kachumber, it's built to sit.