Description
This Chili Lime Bean Salad is a vibrant, refreshing, and nutritious dish combining protein-packed beans with fresh vegetables and a zesty lime vinaigrette. Perfect as a light meal or a side dish, it offers a delightful blend of flavors with a subtle spicy kick from chili powder and jalapeno, balanced by the creamy avocado and smoky paprika.
Ingredients
Scale
Salad:
- 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
Vinaigrette:
- 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 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 diced jalapeno if using. Gently mix to combine all the fresh salad components evenly.
- Prepare the Vinaigrette: In a separate small bowl or cup, whisk together 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. Whisk thoroughly until the dressing is well emulsified and flavorful.
- Toss and Chill: Pour the prepared vinaigrette over the bean and vegetable mixture. Gently toss everything together to ensure all the ingredients are evenly coated with the dressing. Cover the bowl and refrigerate the salad for at least one hour to allow the flavors to meld.
- Add Avocado and Serve: When ready to serve, add the cubed avocado to the chilled salad. Gently toss again to incorporate the avocado without mashing it. Serve immediately for a fresh and zesty bean salad experience.
Notes
- For a spicier salad, leave the jalapeno seeds in or add extra chili powder.
- The olive oil in the dressing is optional and can be omitted for a lighter salad.
- This salad tastes even better after chilling overnight as the flavors develop fully.
- Use fresh lime juice rather than bottled for best flavor.
- Serve as a side dish or add grilled chicken or tofu for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
Keywords: chili lime bean salad, vegan bean salad, zesty bean salad, Mexican salad, no-cook salad, healthy salad, avocado salad, lime vinaigrette
