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–+ servings

Chili Lime Bean Salad

A refreshing and zesty bean salad with a kick of chili and lime, perfect for summer barbecues or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Beans
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 can chickpeas rinsed and drained
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup corn canned or frozen
  • 1 cup red bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup cilantro chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Ingredients
  1. In a large mixing bowl, combine the black beans, kidney beans, and chickpeas.
  2. Add the cherry tomatoes, corn, red bell pepper, red onion, and cilantro to the bowl.
Make the Dressing
  1. In a separate bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and black pepper.
Combine and Serve
  1. Pour the dressing over the bean and vegetable mixture and toss gently to combine.
  2. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gFiber: 8gSugar: 3g

Notes

This salad can be made a day in advance and stored in the refrigerator. The flavors improve as it sits.

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