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Chili Lime Bean Salad Recipe

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4.2 from 7 reviews

This chili lime bean salad is a vibrant, fresh, and flavorful dish that comes together in just minutes using simple ingredients. Featuring chickpeas, black beans, roasted corn, and zesty lime dressing with a hint of chili and smoked paprika, it’s perfect as a light main course or a refreshing side dish. Vegan, easy to prepare, and requiring no cooking, this salad is ideal for quick meals or gatherings.

  • Total Time: 70 minutes
  • Yield: 6 servings

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, jalapeno if using, and minced cilantro. Gently stir to combine all these fresh salad base ingredients evenly.
  2. Make the Dressing: In a separate smaller bowl or cup, whisk together the 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 blended to create a vibrant, zesty vinaigrette.
  3. Toss Salad with Dressing: Pour the prepared dressing over the bean and vegetable mixture. Gently toss everything together to ensure all ingredients are evenly coated with the flavorful 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 thoroughly, enhancing its refreshing taste.
  5. Add Avocado and Serve: When ready to serve, gently fold in the cubed avocado for creaminess, giving the salad a final toss to distribute the avocado evenly. Serve chilled and enjoy!

Notes

  • For a spicier salad, keep the jalapeno seeds or add extra chili powder.
  • The salad tastes even better after chilling for several hours or overnight.
  • Use fresh lime juice for the best flavor, but bottled lime juice can be substituted if needed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; add avocado fresh just before serving.
  • This salad is naturally gluten-free and vegan.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Main Course, Side Dish
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

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