Description
Chili lime bean salad is a zesty, colorful, and protein-packed dish made with beans, veggies, and a tangy chili-lime dressing. It’s fresh, fast, and perfect for potlucks, light meals, or healthy sides.
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)
For the dressing:
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and black pepper to taste
Instructions
- In a large bowl, combine black beans, kidney beans, corn, tomatoes, red bell pepper, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Chill for 15–20 minutes to let flavors meld, or serve immediately at room temperature.
Notes
- Add avocado just before serving for creaminess.
- Mix in quinoa or brown rice for a more filling version.
- Use smoked paprika instead of chili powder for a smoky flavor.
- Salad stores well for up to 3 days in the fridge—just toss before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
