Dinner

Chili Lime Bean Salad Recipe

Name: Chili Lime Bean Salad Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Mexican-inspired
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

ByRafael Mansero October 14, 2025October 14, 2025

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Introduction

This Chili Lime Bean Salad is a vibrant and flavorful dish perfect for summer lunches or as a side at your next barbecue. Packed with protein-packed beans, fresh veggies, and a zesty lime dressing, it’s both refreshing and satisfying.

A white bowl filled with a colorful bean salad showing at least five layers: a base of mixed black beans and chickpeas, bright yellow corn kernels scattered throughout, chopped celery and diced red onions adding texture, halved red cherry tomatoes placed over the top, and finely chopped fresh green cilantro sprinkled all over. Three triangular pita chips rest on the edge of the bowl with a lime wedge peeking from under them, all set on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

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 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

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

Tips & Variations

For a spicier kick, leave the jalapeno seeds in or add a pinch of cayenne pepper to the dressing.
Swap the black beans for kidney or pinto beans if preferred.
Omit the olive oil for a lighter, vinaigrette-style salad.
Use fresh corn in season instead of frozen for extra sweetness and texture.

Storage

Store the salad without the avocado in an airtight container in the refrigerator for up to 3 days. Add the avocado just before serving to prevent browning. Leftovers can be enjoyed cold or at room temperature; if desired, let it sit out for 10-15 minutes before serving.

How to Serve

A white bowl filled with a colorful mixed salad, featuring bright yellow corn kernels, black beans, chickpeas, and chopped green herbs scattered throughout. There are halved red cherry tomatoes and diced avocado pieces adding rich reds and greens. Small bits of light purple onion are mixed in among the other ingredients. Three triangular toasted brown crackers are placed vertically along one side of the bowl. A lime wedge is tucked into the top right edge of the bowl. The bowl sits on a white marbled surface with a light striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this salad is naturally vegan, especially when you use maple syrup instead of honey and skip any animal-based ingredients.

How long should I chill the salad before serving?

Chilling for at least one hour allows the flavors to develop fully, but you can refrigerate it for up to a few hours ahead of time for the best taste.