The Asian Vegetarian: Corn and Black Bean Salad

The Asian Vegetarian: Corn and Black Bean Salad

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This series brings you a multitude of easy, unique and delicious vegan and vegetarian dishes for you to use on Meatless Monday, or any day of the week! Find out how to make Anita's vegan corn and black bean salad. High in protein, this is a great side dish or main meal to ensure you get all the nutrients you need. About Chef Anita Kerai: Anita's foremost passions are cooking, food and presenting culinary magic on TV. She has also published a book, 'Flavours of Kenya', where she shares a variety of different delicious vegan and vegetarian dishes, which all take inspiration from Kenya. Coupled with Anita's unique flair and passion, there's some unique and flavoursome recipes in there! A third generation Kenyan-Indian, Anita arrived in the UK at the young age of 21. After a successful career as an accountant, in 2007, she decided to follow her heart and dedicate her time to food. In this series, Anita shares her Kenyan-Indian fusion recipes, which are of course, vegetarian and vegan friendly!

High Protein Corn & Black Bean Salad


  • 1 can of black beans, drained and rinsed or kidney beans
  • ½ can of sweet corn, drained and rinsed
  • 1 red onion
  • 2 spring onions
  • ⅓ cup of cous cous ('just add water' variety for the quickest results!)
  • ½ cup boiling water
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 2 tbsp cumin
  • 2 tbsp paprika powder
  • 2 tbsp chilli flakes
  • 1 clove garlic, chopped. Dried is fine too.
  • Raisins (optional)

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