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Chili Lime Bean Salad with colorful beans, lime, and spices on a plate

Chili Lime Bean Salad

A vibrant and refreshing dish that brings a burst of flavor, perfect as a side or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad ingredients
  • 1 can 15 oz can chickpeas, rinsed and drained
  • 1 can 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) Omit for milder flavor
  • 1/4 cup cilantro, minced Can substitute with parsley
  • 1 avocado, cubed May substitute with guacamole
Dressing ingredients
  • 1 zest of one lime
  • 1/4 cup lime juice (from 2 limes) Fresh squeezed is recommended
  • 2 tbsp extra virgin olive oil (optional) For added richness
  • 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

Method
 

Preparation
  1. In a medium mixing bowl, combine the chickpeas, black beans, corn, cherry tomatoes, red onion, and cilantro.
  2. In a separate cup or bowl, combine the lime zest, lime juice, olive oil, maple syrup, and the remaining seasonings. Whisk together until well blended.
  3. Pour the dressing over the beans and vegetable mixture, gently tossing everything together to coat evenly.
  4. Chill the salad in the fridge for at least an hour before serving to enhance the flavors.
  5. When ready to serve, mix in the cubed avocado and toss gently again.

Notes

This salad can be served as a standalone dish, a side to grilled meats, or in wraps/tacos. Store leftovers in an airtight container in the refrigerator, best enjoyed within 3-5 days. For a creamy touch, consider adding sour cream or feta cheese.