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Top-down look at a bowl of chili lime bean salad with chickpeas, black beans, corn, cherry tomatoes, red onion, jalapeno, cilantro, and avocado slices.

Chili Lime Bean Salad

Chili lime bean salad with chickpeas, black beans, corn, and avocado in a tangy lime vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Salad
Cuisine Southwestern
Servings 6 servings

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 jalapeno finely diced (optional)
  • 1/4 cup cilantro minced
  • 1 avocado cubed
  • Zest of one lime
  • 2 limes or 1/4 cup lime juice Juice of
  • 2 tbsp extra virgin olive oil (optional)
  • 1 tbsp maple syrup
  • 1 large clove garlic crushed or 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp chili powder or Tajin
  • 1 tsp smoked paprika
  • 1/4 tsp salt

Instructions
 

  • Combine Bean Mixture:

    In a medium mixing bowl, combine beans, corn, tomatoes, red onion, and cilantro.

  • Whisk and Toss Vinaigrette:

    In a separate cup or bowl, combine lime zest, lime juice, oil, maple syrup, and remaining seasonings. Whisk the vinaigrette together and pour over the bean mixture; gently toss to coat.

  • Chill and Add Avocado:

    Refrigerate for at least 1 hour before serving. When ready to serve, mix in the cubed avocado and toss again.
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