Chili Lime Bean Salad Recipe

Introduction

This Chili Lime Bean Salad is a vibrant, zesty dish perfect for a light lunch or a side at your next barbecue. Packed with protein-rich beans, fresh vegetables, and a tangy lime dressing, it’s refreshing and easy to prepare.

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 (about 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, whisk together the lime zest, lime juice, olive oil (if using), maple syrup, crushed garlic or garlic powder, cumin, chili powder, smoked paprika, and salt to make the dressing.
3. Step 3: Pour the dressing over the bean mixture and gently toss to combine, ensuring everything is evenly coated.
4. Step 4: Cover and refrigerate the salad for at least one hour to allow the flavors to meld.
5. Step 5: Just before serving, gently fold in the cubed avocado and toss again lightly. Serve chilled and enjoy!

Tips & Variations

• For extra crunch, add diced bell peppers or chopped cucumbers.
• Swap the maple syrup with honey or agave for a different sweetness profile.
• If you prefer less heat, omit the jalapeno or remove its seeds.
• Use fresh corn instead of frozen when in season for a sweeter flavor.
• To make it vegan, ensure the maple syrup is pure or opt for another plant-based sweetener.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Add the avocado fresh each time you serve to prevent browning. If reheating, this salad is best enjoyed cold or at room temperature, so avoid warming it to maintain its vibrant flavors and textures.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of frozen?

Yes, you can substitute canned corn for frozen fire-roasted corn. Drain it well before adding to avoid excess liquid, though fire-roasted corn adds a smoky flavor that canned corn lacks.

Is it necessary to let the salad chill before serving?

Chilling allows the flavors to blend and develop fully, enhancing the salad’s taste. However, if you’re short on time, you can serve it immediately—just keep in mind the flavors will be less melded.

Chili Lime Bean Salad Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

A refreshing and zesty Chili Lime Bean Salad featuring a hearty mix of chickpeas, black beans, roasted corn, and vibrant veggies tossed in a tangy lime vinaigrette with smoky spices, perfect for a light lunch or side dish.

• Author: Viktoria
• 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 the salad ingredients: In a medium mixing bowl, add the rinsed chickpeas, black beans, thawed fire roasted corn, halved cherry tomatoes, finely diced red onion, minced cilantro, and optional jalapeno. Gently stir to combine all the fresh components.
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 combined into a vinaigrette.
3. Dress the salad: Pour the prepared lime dressing over the bean and vegetable mix. Toss gently to evenly coat all the ingredients with the flavorful vinaigrette.
4. Chill the salad: Cover the bowl and place it in the refrigerator for at least one hour to allow the flavors to meld and for the salad to chill thoroughly.
5. Add avocado before serving: When ready to serve, gently fold in the cubed avocado, tossing lightly once more to integrate it without mashing. Serve immediately and enjoy the fresh, zesty flavors.

Notes

• The jalapeno is optional and can be omitted or adjusted based on your spice preference.
• If you prefer a bit more sweetness, adjust the maple syrup quantity to taste.
• The salad can be prepared a day in advance excluding the avocado, which should be added just before serving to prevent browning.
• Use fresh lime juice for the best zing and brightness in flavor.

Keywords: Chili lime bean salad, chickpea salad, black bean salad, vegan salad, lime dressing, smoky spices, healthy salad, no cook salad