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Chili Lime Bean Salad – Fresh, Zesty and Protein-Packed Salad for Any Occasion

Chili Lime Bean Salad is a bold, refreshing, and satisfying dish that brings together bright citrus, smoky spices, and hearty beans in one colorful bowl. It’s the kind of recipe that feels light and fresh, yet filling enough to stand on its own as a meal or shine as a side dish. This salad is perfect for quick lunches, meal prep, potlucks, or summer dinners. With creamy avocado, fire-roasted corn, protein-rich beans, and a tangy chili-lime dressing, every bite delivers contrast and balance—sweet, smoky, zesty, and slightly spicy. If you love vibrant flavors with minimal effort, this salad belongs in your regular rotation.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 cup fire-roasted corn frozen (thawed)
  • 1 cup cherry tomatoes halved
  • ½ small red onion finely diced
  • 1 jalapeño finely minced (seeds removed for less heat)
  • 1 avocado diced
  • ¼ cup fresh cilantro chopped
  • Zest of 1 lime
Chili Lime Dressing
  • Juice of 2 limes or ¼ cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1 large garlic clove crushed (or 1 teaspoon garlic powder)
  • 1 teaspoon chili powder or tajín
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • These ingredients create a salad that’s fresh zesty, smoky, and deeply satisfying.

Equipment

  • Large mixing bowl
  • Small bowl (for dressing)
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Spoon or spatula

Method
 

Step 1:
  1. In a large mixing bowl, add the black beans, chickpeas, and fire-roasted corn.
Step 2:
  1. Add the cherry tomatoes, red onion, jalapeño, cilantro, and lime zest.
Step 3:
  1. In a small bowl, whisk together the lime juice, olive oil, maple syrup, garlic, chili powder (or tajín), smoked paprika, cumin, and salt.
Step 4:
  1. Pour the dressing over the bean mixture.
Step 5:
  1. Gently toss until everything is evenly coated.
Step 6:
  1. Add the diced avocado last.
Step 7:
  1. Fold gently to avoid mashing the avocado.
Step 8:
  1. Taste and adjust seasoning if needed, adding more lime juice or salt to preference.
Step 9:
  1. Let the salad rest for 10 minutes to allow flavors to meld.
Step 10:
  1. Serve immediately or chill before serving.

Notes

🧊 Storage & Reheating
Storage:
Store in an airtight container in the refrigerator for up to 3 days
Serving tip:
Best served chilled or at room temperature
Add avocado just before serving if prepping ahead
No reheating needed.
🥄 Variations
Extra protein: Add more chickpeas or white beans
Spicier: Add more jalapeño or chili powder
No heat: Omit jalapeño entirely
Mediterranean twist: Add cucumber and olives
Grain boost: Stir in cooked quinoa or rice
Each variation keeps the salad fresh, flexible, and satisfying.
❓ 10 FAQs
Is this salad vegan?
Yes, completely plant-based.
Is it spicy?
Mild, adjustable to taste.
Can I make it ahead?
Yes, add avocado just before serving.
Is it healthy?
Yes, high in fiber and plant protein.
Can kids eat this?
Yes, omit jalapeño for kids.
Does it keep well?
Yes, up to 3 days refrigerated.
Can I use canned corn?
Yes, drain well.
What does maple syrup do?
Balances acidity and spice.
Can I double the recipe?
Absolutely.
Is this gluten-free?
Yes, naturally gluten-free.
🏁 Conclusion
Chili Lime Bean Salad is the perfect combination of freshness, bold flavor, and wholesome ingredients. It’s quick to make, incredibly versatile, and packed with color and texture—ideal for any season.
Once you try it, you’ll keep coming back to it again and again.