Name: Chili Lime Bean Salad
Prep time: 15 min
Cook time: PT-491011H9M50S
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney or pinto beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 1 cup cherry tomatoes, halved; 1 red bell pepper, diced; 1/3 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 jalapeño, minced (optional); 3 tbsp fresh lime juice; 2 tbsp olive oil; 1 tsp chili powder; 1/2 tsp ground cumin; Salt and black pepper to taste

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Chili lime bean salad is a bold, zesty, and protein-packed dish that comes together in minutes. It’s made with a mix of beans, fresh veggies, and a tangy chili-lime dressing that gives it just the right kick. I love serving it as a light lunch, a side for grilled meats, or a colorful addition to any potluck table.

Why You’ll Love This Recipe

I love this salad because it’s fresh, fast, and full of flavor. It’s a great way to enjoy beans in a new way, and the chili-lime combo keeps things exciting. It’s also naturally vegan, gluten-free, and full of fiber, so it fits a variety of diets. Whether I serve it cold or at room temperature, it’s always refreshing, vibrant, and satisfying. Chili Lime Bean Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned black beans, drained and rinsed
Canned kidney beans or pinto beans, drained and rinsed
Corn kernels (fresh, frozen, or canned)
Cherry tomatoes, halved
Red bell pepper, diced
Red onion, finely chopped
Fresh cilantro, chopped
Jalapeño, minced (optional for heat)
Fresh lime juice
Olive oil
Chili powder
Ground cumin
Salt
Black pepper

Directions

I combine the beans, corn, tomatoes, red bell pepper, red onion, cilantro, and jalapeño in a large mixing bowl.
In a separate small bowl, I whisk together lime juice, olive oil, chili powder, cumin, salt, and black pepper.
I pour the dressing over the bean mixture and toss everything gently until well coated.
I let it chill in the fridge for at least 15–20 minutes so the flavors can meld.
I serve it cold or at room temperature, depending on the occasion.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 15 minutes
Chill time: 15–20 minutes (optional)
Total time: 30 minutes

Variations

Sometimes I add diced avocado right before serving for creaminess. I’ve also tossed in cooked quinoa or brown rice to make it more filling. If I want more crunch, I add chopped cucumber or radish. For a smoky flavor, I use smoked paprika in place of chili powder or add roasted poblano peppers.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors only get better over time. I give it a quick toss before serving again. This salad is best served cold or at room temperature, so I don’t reheat it. Chili Lime Bean Salad

FAQs

Can I use dry beans instead of canned?

Yes, I cook them ahead of time and let them cool before using. Canned just makes it faster when I need something quick.

Is this salad spicy?

It can be if I add jalapeño or extra chili powder. I usually adjust the heat to taste, or leave it out for a milder version.

Can I make this ahead?

Definitely. I often make it a day in advance—it holds up well and tastes even better the next day.

What goes well with this salad?

I love serving it with grilled chicken, tacos, or tortilla chips. It also makes a great topping for burrito bowls or lettuce wraps.

Can I freeze chili lime bean salad?

I don’t recommend freezing it. The veggies and beans can get mushy after thawing. It’s best enjoyed fresh.

Conclusion

Chili lime bean salad is fresh, colorful, and full of bold flavor. It’s the kind of dish I can rely on for quick meals, cookouts, or healthy snacking. With just a few pantry staples and fresh ingredients, I can whip up a salad that’s both nutritious and exciting to eat—one that always disappears fast.