My Top Picks Spring Favorites Summer Favorites Meatless

Chili Lime Bean Salad

Source: Found on Pinterest

This is a great side dish for Southwest or Mexican fare.
You can also serve with Tostito chips.

Ingredients

  • 15 oz can chickpeas, rinsed and drained
  • 15 oz can black beans, rinsed and drained
  • 1 c. frozen fire roasted corn, thawed (see note)
  • 1 c. cherry tomatoes, halved
  • 1/4 c. small red onion, finely diced
  • 1 jalapeno, finely diced (optional)
  • 1/4 c, cilantro, minced
  • 1 avocado, cubed

Dressing

  • Zest of one lime
  • Juice of 2 limes or 1/4 cup lime juice
  • 2 Tbls. extra virgin olive oil
  • 1 Tbls. maple syrup
  • 1 large clove of garlic, minced or 1 t. garlic powder
  • 1/2 t. cumin
  • 1 t. chili powder
  • 1 t. smoked paprika
  • 1/4 t. salt

Instructions

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

Dressing: In a separate cup or bowl combine lime zest, lime juice, oil, maple syrup, and remaining seasonings. Whisk the vinaigrette together and pour dressing over beans and gently toss everything together to coat.

Place beans in the refrigerator to chill for at least an hour before serving.

When ready to serve, mix in your avocado and make sure to toss again, then enjoy!

Note: you can add more corn, add quinoa or rice for more grains.

NOTE: Serves 6

If you can't find fire roasted corn, you can use regular corn or corn from a cob.