Chili Lime Bean Salad Recipe
A vibrant and refreshing Chili Lime Bean Salad featuring a zesty vinaigrette with lime, spices, and a hint of sweetness. This protein-packed, vegan-friendly salad combines chickpeas, black beans, fire roasted corn, and fresh vegetables, making it a perfect make-ahead dish for a light lunch or side.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
Scale
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
- Combine the Beans and Vegetables: 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 optional jalapeno. Gently stir to combine all the ingredients evenly.
- Prepare the Dressing: In a separate small bowl or cup, whisk together the lime zest, lime juice, extra virgin olive oil (if using), maple syrup, crushed garlic or garlic powder, ground cumin, chili powder or Tajin, smoked paprika, and salt until the vinaigrette is well emulsified and flavorful.
- Toss Salad with Dressing: Pour the prepared vinaigrette over the bean and vegetable mixture. Gently toss everything together until all the ingredients are coated evenly with the dressing.
- Chill the Salad: Cover the bowl and place the salad in the refrigerator for at least one hour to chill and allow the flavors to meld together beautifully.
- Add Avocado and Serve: When ready to serve, fold in the cubed avocado carefully to avoid mashing. Toss gently once more to combine, then serve the salad chilled for a fresh and tangy dish.
Notes
- For a spicier salad, include the jalapeno seeds or add more chili powder.
- If you want to make the salad gluten-free and vegan, confirm that all spices and ingredients are certified gluten-free and vegan.
- Can be prepared a day ahead, but add avocado just before serving to prevent browning.
- Extra virgin olive oil is optional, but it adds richness to the dressing.
- This salad is perfect as a side dish or a light main course.
Keywords: Chili Lime Bean Salad, vegan salad, no-cook salad, bean salad, lime dressing, gluten-free, healthy salad, Mexican salad, avocado salad
Find it online: https://reemcook.com/chili-lime-bean-salad-recipe/
