Print

Chili Lime Bean Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

This Chili Lime Bean Salad is a vibrant, fresh, and zesty dish perfect as a side or a light main course. Featuring a mix of chickpeas, black beans, roasted corn, and fresh veggies all tossed in a tangy chili lime dressing, it’s a colorful, flavorful, and nutrient-packed salad that requires no cooking and comes together in minutes. The salad is vegan-friendly and easily adaptable to spice preferences with optional jalapeño and a balance of citrus and spices.

Ingredients

Salad Base

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen fire roasted corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, finely diced
  • 1 jalapeno, finely diced (optional)
  • 1/4 cup cilantro, minced
  • 1 avocado, cubed

Dressing

  • Zest of one lime
  • Juice of 2 limes or 1/4 cup lime juice
  • 2 tbsp extra virgin olive oil (optional)
  • 1 tbsp maple syrup
  • 1 large clove of garlic, crushed or 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp chili powder or Tajin
  • 1 tsp smoked paprika
  • 1/4 tsp salt

Instructions

  1. Combine Salad Ingredients: In a medium mixing bowl, add the rinsed and drained chickpeas and black beans, thawed fire roasted corn, halved cherry tomatoes, finely diced red onion, and minced cilantro. If using, add finely diced jalapeño for heat.
  2. Prepare Dressing: In a separate small bowl or cup, whisk together lime zest, lime juice, extra virgin olive oil (if using), maple syrup, crushed garlic or garlic powder, cumin, chili powder or Tajin, smoked paprika, and salt until well combined to form a flavorful vinaigrette.
  3. Toss Salad with Dressing: Pour the dressing over the bean and vegetable mixture and gently toss everything together to ensure even coating with the dressing.
  4. Chill the Salad: Cover the bowl and refrigerate the salad for at least one hour to allow the flavors to meld and the salad to chill nicely.
  5. Add Avocado and Serve: Just before serving, mix in the cubed avocado gently and toss once more to combine. Serve chilled and enjoy this fresh, zesty bean salad.

Notes

  • You can omit or adjust the olive oil and maple syrup as desired. The olive oil provides a smoother mouthfeel, and maple syrup balances the sharp and tangy citrus and garlic flavors.
  • To make this salad more filling, pair it with grains like quinoa, rice, or bulgur wheat, or add extra corn or serve it alongside tortilla chips.
  • Adjust the spice level by omitting the jalapeño or by removing its seeds before adding to the salad for milder heat.
  • Add the avocado only right before serving to prevent it from browning and to keep the salad fresh for longer.

Find it online: https://yumntasty.com/chili-lime-bean-salad-recipe/