Kabuli Chane Salad from Mexico

    20 mins

    A versatile, tangy, healthy salad by itself, great on top of bhurji and of course, inside burritos, wraps and tacos.

    1 person made this

    Serves: 7 

    • 1 (400g) tin black beans, drained
    • 400g safed chane (chickpeas), soaked overnight and boiled or 1 can, drained
    • 450g frozen sweet corn
    • half an onion, diced
    • 2 green chillies, seeded and minced
    • 1 red capsicum, diced
    • half a bunch fresh coriander, chopped
    • 1 tomato, diced
    • 7 tablespoons extra-virgin olive oil
    • juice of 1 lime
    • 1/2 teaspoon honey
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a large bowl, combine all ingredients. Mix well and allow to sit 1 hour before serving.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (76)


    Mmm, mmm good! I had to make substitutions since I made this at the spur of the moment and had to use what was handy! I subbed a can of pintos for garbanzo beans, a can of diced tomatoes with chiles instead of fresh, and basil for the cilantro. Less oil and more lime juice, just as a personal preference. I have a girlfriend who makes something similar, only with Italian dressing and this beats hers...no contest.  -  05 May 2005  (Review from Allrecipes US | Canada)


    A little too sweet for us. We prefer the flavors in Black Bean and Corn Salad II.  -  30 Aug 2005  (Review from Allrecipes US | Canada)


    really yummy! I made this as a side for a chicken breast cooked in lime and butter, and then served with warm tortillas.  -  31 Dec 2004  (Review from Allrecipes US | Canada)