Chili Lime Bean Salad Recipe

Introduction

This Chili Lime Bean Salad is a vibrant and refreshing dish perfect for warm days or a light meal. Packed with beans, fresh veggies, and a zesty lime dressing, it’s both nutritious and full of flavor. It’s easy to prepare and versatile enough for picnics, potlucks, or a healthy lunch.

Ingredients

• 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
• 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. Step 1: In a medium mixing bowl, combine the chickpeas, black beans, corn, cherry tomatoes, red onion, jalapeno (if using), and cilantro.
2. Step 2: In a separate small bowl or cup, whisk together lime zest, lime juice, olive oil (if using), maple syrup, garlic, cumin, chili powder, smoked paprika, and salt to create the dressing.
3. Step 3: Pour the dressing over the bean mixture and gently toss to coat everything evenly.
4. Step 4: Refrigerate the salad for at least one hour to allow the flavors to meld.
5. Step 5: Just before serving, fold in the cubed avocado and toss lightly one more time. Enjoy chilled.

Tips & Variations

• For a spicier kick, keep the jalapeno seeds or add a pinch of cayenne pepper to the dressing.
• Swap the maple syrup for honey or agave nectar for a different sweetness profile.
• Try adding diced bell peppers or cucumber for extra crunch.
• If you prefer a vegan option, omit the olive oil or substitute with avocado oil.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Add the avocado just before serving to keep it fresh and prevent browning. If needed, let the salad come to room temperature briefly and stir gently before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad up to a day in advance but add the avocado just before serving to keep it fresh.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free, making this a safe choice for gluten-sensitive diets.

Chili Lime Bean Salad Recipe

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★★★★★

4.9 from 95 reviews

A vibrant and zesty Chili Lime Bean Salad featuring chickpeas, black beans, fire roasted corn, and fresh veggies, all tossed in a tangy lime vinaigrette with smoky spices. Perfect as a refreshing side or light meal, this salad is easy to prepare and packed with bold flavors and healthy ingredients.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• 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 Ingredients

• 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, minced cilantro, and diced jalapeno if using. Gently stir to combine evenly.
2. Prepare the Dressing: In a separate small bowl or cup, whisk together the lime zest, fresh lime juice, extra virgin olive oil, maple syrup, crushed garlic or garlic powder, cumin, chili powder or Tajin, smoked paprika, and salt until well blended and smooth.
3. Toss Salad with Dressing: Pour the vinaigrette over the bean and vegetable mixture. Gently toss everything together to coat all the ingredients evenly with the tangy, smoky dressing.
4. Chill Before Serving: Cover the bowl and place it in the refrigerator to chill for at least one hour. This allows the flavors to meld beautifully.
5. Add Avocado and Serve: Just before serving, fold in the cubed avocado gently to avoid mashing. Toss lightly once more and enjoy this fresh, zesty salad immediately!

Notes

• For a spicier kick, include the finely diced jalapeno; omit for milder flavor.
• The extra virgin olive oil is optional and can be left out for a lighter salad.
• Use Tajin spice in place of chili powder for a tangy, chili-lime twist.
• Keep the avocado fresh-looking by adding it just before serving to prevent browning.
• This salad can be made a day ahead; just add avocado before eating.

Keywords: Chili Lime Bean Salad, vegan salad, bean salad, lime dressing, Mexican salad, easy healthy salad, no cook salad