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Chili Lime Bean Salad Recipe

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3.9 from 13 reviews

This vibrant Chili Lime Bean Salad is a zesty and refreshing dish perfect for a light lunch or a nutritious side. Featuring a medley of chickpeas, black beans, fire-roasted corn, and fresh veggies, it’s dressed with a tangy lime vinaigrette spiced with chili powder and smoked paprika for a delightful kick. Ready in just over an hour, it’s a colorful, flavorful, and wholesome salad that can be enjoyed chilled and topped with creamy avocado.

Ingredients

Beans and Vegetables

  • 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 and Seasonings

  • 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 the Beans and Veggies: 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 finely diced jalapeno if using. Gently stir to combine all the ingredients evenly.
  2. Make the Vinaigrette: In a separate small bowl or cup, whisk together the lime zest, fresh 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 the dressing is well emulsified and aromatic.
  3. Toss Salad with Dressing: Pour the prepared lime vinaigrette over the bean and vegetable mixture. Gently toss everything carefully to ensure that all the ingredients are coated evenly with the flavorful dressing.
  4. Chill the Salad: Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least one hour. This resting period allows the flavors to meld beautifully and the salad to become refreshingly cool.
  5. Add Avocado Before Serving: When ready to serve, fold in the cubed avocado gently to avoid mashing. Toss lightly one final time and transfer to serving dishes. Enjoy your zesty and colorful chili lime bean salad!

Notes

  • If you prefer a spicier salad, keep the jalapeno and consider adding a pinch of cayenne pepper.
  • The olive oil in the dressing is optional but adds a smooth texture and richness.
  • You can substitute the maple syrup with honey or agave nectar for sweetness.
  • This salad keeps well refrigerated for up to 2 days but is best served fresh with avocado added just before eating to prevent browning.
  • Feel free to add more fresh cilantro or a sprinkle of fresh lime juice before serving for extra brightness.

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