Description

This Chili Lime Bean Salad comes together in minutes with fresh vegetables, hearty beans, and a bright chili-lime dressing. It’s perfect as a healthy side dish or a satisfying vegan meal.

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 fresh cilantro, minced
1 avocado, cubed
Zest of 1 lime
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil (optional)
1 tablespoon maple syrup
1 large garlic clove, crushed (or 1 teaspoon garlic powder)
1/2 teaspoon ground cumin
1 teaspoon chili powder or Tajín seasoning
1 teaspoon smoked paprika
1/4 teaspoon salt

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Instructions

In a medium mixing bowl, combine the chickpeas, black beans, corn, cherry tomatoes, red onion, jalapeño (if using), and cilantro.
In a separate small bowl, whisk together the lime zest, lime juice, olive oil, maple syrup, garlic, cumin, chili powder, smoked paprika, and salt.
Pour the dressing over the bean mixture and gently toss until evenly coated.
Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Just before serving, gently fold in the diced avocado.
Toss once more and serve chilled or at room temperature.

Notes

For best results, add the avocado just before serving to keep it fresh. Serve with tortilla chips, rice, quinoa, or bulgur to turn this salad into a complete meal. Adjust the spice level by removing the jalapeño seeds or omitting the pepper entirely.