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Chili Lime Bean Salad

A vibrant salad combining chickpeas and black beans with fresh vegetables and a zesty lime dressing, perfect for lunch or gatherings.
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Serving Size 4 servings

Ingredients

Salad 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 jalapeño, finely diced (optional) Adjust for spice preference
  • 1/4 cup cilantro, minced
  • 1 avocado, cubed Add just before serving to prevent browning

Dressing Ingredients

  • 1 tbsp lime zest
  • 2 limes juiced (or 1/4 cup lime juice) Fresh is preferred for better flavor
  • 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

Preparation

  • In a medium mixing bowl, toss together the chickpeas, black beans, corn, cherry tomatoes, red onion, and cilantro.
  • In a separate bowl, whisk together the lime zest, lime juice, olive oil, maple syrup, and the seasonings (garlic, cumin, chili powder, smoked paprika, and salt).
  • Pour the dressing over the bean mixture and gently toss everything to coat it well.
  • Cover the bowl and refrigerate for at least one hour to allow flavors to meld.
  • Just before serving, add the cubed avocado and give it another gentle toss. Serve and enjoy!

Notes

Best served chilled. Can be enjoyed on its own, with grilled chicken or fish, or as a taco filling. Store leftovers in an airtight container and consume within 2-3 days.