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By Dosha

Ayurvedic Corn, Bell Pepper & Tomato Salad With Black Beans & Cashew Cream

By Alexeis Filipello

Servings: 4 servings
Dosha: KP- v + (ex)  
Season: Summer

Overview

A warming, digestion-friendly salad built on Ayurvedic principles, grounding legumes balanced with sweet corn, ripe tomato, and a cooling spiced cashew cream. Cumin, ginger, and lime aid agni (digestive fire) while fresh herbs keep it light. 

Ayurvedically, this salad is good for all (tridoshic), but is especially balancing for summer digestion (PITTA and KAPHA diners). 

Thanks to the cumin, ginger, astringent black beans, and light cashew cream rather than a heavy dairy sauce. For VATA leaning guests, serve at room temperature (not chilled) and add a little extra ghee. The cumin-hing tempering step is a classic Ayurvedic technique (tadka) that makes beans and legumes easier to digest, don’t skip it 

This is a great salad on its own or as a side for potlucks. You can add anything here, roasted beets are a great addition as well fresh cucumbers, 

Ingredients

  • 1 cup raw cashews
  • 1 cup water (for soaking cashews)
  • 2 tbsp fresh lime juice
  • 1 tsp fresh ginger, peeled
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper, freshly ground
  • 1/2 tsp fine sea salt
  • 1/4 cup water (for blending cream)
  • 1 sauteed bell pepper, diced
  • 1 1/2 cup roasted corn off the cob, (you can sautee with your favorite spices and the onion) 
  • 1 fresh lime, cut into wedges 
  • 2 ripe tomato, diced
  • Handful of cherry tomatoes cut in half
    1 1/2 cup cooked black beans, rinsed (make sure you soak your beans 8-24 hours before cooking)
  • 1/4 cup red onion, finely diced plus onion for corn sautee
  • 1/4 cup fresh cilantro, chopped plus more for garnish  
  • 1/2 a bunch of cilantro stems and all rough chopped
  • 1 tsp cumin seeds
  • 1 tbsp ghee or coconut oil
  • 1 pinch asafoetida (hing)

Directions

  1. Soak 1 cup raw cashews in 1 cup water (for soaking cashews) for at least 2 hours (or 15 minutes in hot water if short on time), then drain. 
  2. In a blender, combine the drained cashews with2 tbspfresh lime juice,1 tspfreshginger, peeled,1/2 tspground cumin,1/2 tspfine sea salt,a hugehandful cilantro stems and all, and1/4 cupwater (for blending cream). Blend until completely smooth and pourable, adding a splash more water if needed. You can also add spices here if you can handle it like jalapeno or garlic. 
  3. Warm 1 tbsp ghee or coconut oil in a small pan over medium heat. Add 1 tsp cumin seeds and 1 pinch pinch asafoetida (hing), and let them sizzle until fragrant and lightly golden, about 30-45 seconds. Remove from heat and let cool slightly, this tempering (Tadka) wakes up the spices and supports digestion. 
  4. In a large bowl, toss together roasted corn kernels, bell pepper, tomato, cherry tomatoes black beans, and onion. 
  5. Pour the warm cumin tempering over the salad while it’s still sizzling. Add 1/4 cup fresh cilantro, chopped and 1/4 tsp black pepper, freshly ground, and toss gently to combine. 
  6. Drizzle the salad generously with the cashew cream, or serve it on the side for guests to add themselves. More chopped cilantro,  Finish with a squeeze of 1 fresh lime and serve with more lime wedges on the side.

Alexeis Filipello

Alexeis Filipello

CAS | ESTI

Alexeis Filipello, CAS, ESTI, is a classically trained chef, Clinical Ayurvedic Specialist, and skincare professional. She seamlessly blends gourmet culinary arts with Ayurvedic nutrition. A celebrated staple of Northern California’s food scene and former Oakland restaurateur, she draws on classical herbology and fresh ingredients to craft vibrant, flavor-forward recipes that make mindful eating effortless, nourishing, and delicious