Vegan Chili Lime Bean Salad is crisp, spicy, and full of vegetable energy. It is made up of fresh vegetables, hearty beans, and a spicy lime sauce. The tastes are rich and harmonious, and the lime produces tang, and the chilli spice provides some kick. The beans render it full-bodied, and the vegetables render it crunchy and colorful. It goes well with tacos, rice bowls, or grilled vegetables. Vegan Chili Lime Bean Salad is an indication that healthy food does not have to be complicated, unattractive, or unsustainable.
STATS
- Diet: Vegan, Gluten-free, High-fiber
- Prep Time: 15 minutes
- Course: Salad and side dish
- Cuisine: Mexican-inspired
- Serving Size: 1 cup
- Chill Time: 30 minutes
- Production: 6 portions
- Total time spent: 45 minutes
- Level of difficulty: Easy Preparing food
- Method: Don’t cook
EQUIPMENT
- Big basin for mixing Cutting board
- Sharp knife
- Citrus juicer
- Whisk or fork
- Measuring cups & spoons
- Spatula
INGREDIENTS
- One 15-ounce can of rinsed and drained black beans
- A single can (15 oz) of washed and drained kidney beans
- 15 ounces of rinsed and drained chickpeas from a can
- 1 small red onion, chopped finely
- One cup of cherry tomatoes,
- Half a little cucumber,
- chopped one red bell pepper,
- diced a yellow bell pepper
- One cup of canned or cooked corn kernels
- 1 cup of freshly chopped cilantro For the Dressing
- Half a cup of fresh lemon water
- Two teaspoons of olive oil
- One tablespoon of agave or maple syrup
- Half a teaspoon of powdered cumin
- 1 garlic clove, minced
- A single teaspoon of powder of chili
- A half-teaspoon of paprika salt
- To taste, add salt and black pepper.
INGREDIENT NOTES
Beans:
- Apply a blend to use on texture and color. Black beans are tender, kidney beans are hard, and the chickpeas are nutty. Wash thoroughly to rid of sodium.
Bell peppers:
- Sweet and crunchy with red and yellow. Another color is fine, although these bring about brightness.
Red onion:
- Bright taste that boosts the salad. Cut in small pieces in order not to overpower.
Cherry tomatoes:
- Juicy and slightly tangy. They equilibrate bean texture.
Cucumber:
- Maintains the salad cold and cool. Keep the peel on to be crunchier.
Corn:
- Adds natural sweetness. Corn that is grilled adds a smoky flavor.
Lime juice:
- The base of the dressing. Squeezy with freshness is the best squeezer.
Olive oil:
- It kneads the dressing and seals the taste.
Maple syrup:
- Provides sweetness in a gentle way to counter spice and tang.
Chili pepper, cumin, smoked paprika:
- Provide warmth and richness, and a touch of smoke. Adjust to taste.
INSTRUCTIONS
- Get all the vegetables ready.
- Chop the cilantro and onion, cut the tomatoes in half, then dice the peppers and cucumber.
- Put in a big bowl.
- Fill the bowl with rinsed corn and beans.
- Using a spatula, stir gently.
- Mix the juice of a lime, olive oil, maple syrup, cumin, smoked paprika, garlic, chili powder, salt, and pepper in a
- small bowl till smooth.
- Drizzle the bean and vegetable mixture with the dressing.
- Mix everything till it’s evenly coated.
- Keep it covered before giving it to the next person for at least 30 minutes.
TIPS
- To add some spice, add minced or red chili flakes.
- Top with avocado in diced form and serve to add creaminess.
- A smoky flavor can be obtained with canned fire-roasted corn.
- Turn it into a meal, and serve on cooked quinoa or rice.
- Check flavor and add seasoning.
STORAGE INFORMATION
Fridge
- Store in a tightly sealed bag for 3 to 4 days. Always stir the dressing before serving, as separation may occur.
Freezer
- Not advised. When thawed, the vegetables lose their texture.
FAQs
Can I use only one type of bean?
- Yes. Black beans can be used as a whole, and combining them is a variation.
Should it be chilled before it is eaten?
- It is edible immediately, although chilling is useful to blend the flavors.
Is this salad spicy?
- It has mild heat. To add spice, hot sauce, or fresh chilies.
What shall I have with this salad?
- It is fantastic when paired with tortilla chips, in wraps, or when grilled with vegetables.
Can I meal prep this salad?
- Yes. It stores well in the fridge, and thus it can be used as a lunchbox.
NUTRITIONAL INFORMATION
Calories: 210
Protein: 9 g
Carbohydrates: 34 g
Fiber: 10 g
Fat: 6 g
Vitamin C: 35% DV
Iron: 15% DV
Calcium: 6% DV
