Chili Lime Bean Salad
This chili lime bean salad combines fresh beans, corn, and tomatoes with a tangy lime dressing, perfect for a quick vegan side or main dish bursting with vibrant flavors.
Equipment
- 1 medium mixing bowl
- 1 small bowl for mixing dressing
Ingredients
- 1 can 15 oz chickpeas, rinsed and drained
- 1 can 15 oz 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
- 2 tbsp extra virgin olive oil optional
- 1 tbsp maple syrup
- 1 large clove garlic crushed or 1 tsp garlic powder
- 1/2 tsp ground 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, jalapeno (if using), and cilantro.
- In a small bowl, whisk together lime zest, lime juice, olive oil (if using), maple syrup, garlic, cumin, chili powder, smoked paprika, and salt to make 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 chill and allow flavors to meld.
- Just before serving, fold in the cubed avocado and toss gently to combine.
- Serve and enjoy as a fresh, flavorful side or light main dish.
Notes
- Omit or adjust oil and maple syrup for taste and texture preferences.
- Serve with grains or tortilla chips for a complete meal.
- Remove jalapeno seeds for milder spice.
- Add avocado just before serving to prevent browning.