Chili Lime Bean Salad
A refreshing no-cook salad combining beans, corn, and fresh vegetables with a tangy chili lime dressing. Ideal as a side or light main dish with vibrant, balanced flavors.
Equipment
- 1 mixing bowl
- 1 whisk for dressing
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 jalapeño finely diced (optional)
- 1/4 cup cilantro minced
- 1 avocado cubed
- Zest of 1 lime
- Juice of 2 limes about 1/4 cup
- 2 tbsp extra virgin olive oil optional
- 1 tbsp maple syrup
- 1 large garlic clove 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
- In a medium bowl, combine chickpeas, black beans, corn, cherry tomatoes, red onion, jalapeño, and cilantro.
- In a separate bowl, whisk together lime zest, lime juice, olive oil, maple syrup, garlic, cumin, chili powder, smoked paprika, and salt to create the dressing.
- Pour the dressing over the bean mixture and gently toss to coat all ingredients evenly.
- Refrigerate the salad for at least one hour to allow flavors to meld.
- Before serving, fold in cubed avocado and toss gently one last time.
Notes
- Omit or adjust olive oil and maple syrup to taste for different mouthfeel and sweetness levels.
- Add grains like quinoa or rice for a complete meal.
- Control spice by omitting jalapeño or removing seeds.
- Add avocado just before serving to prevent browning.