Three Bean Chili Salad with a Tangy Lime Vinaigrette

A refreshing and flavorful salad featuring a trio of beans, chili spices, fresh vegetables, and a zesty lime vinaigrette. Perfect for a light lunch or side dish.

Prep Time

20 minutes

Total Time

20 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.50/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy•Spicy

Ingredients

Servings

1can (15 ounces)Canned Kidney Beans(drained and rinsed)

£0.65

1can (15 ounces)Canned Black Beans(drained and rinsed)

£0.65

1can (15 ounces)Canned Cannellini Beans(drained and rinsed)

£0.65

1mediumRed Bell Pepper(diced)

£0.80

1mediumYellow Bell Pepper(diced)

£0.85

0.5Red Onion(finely diced)

£0.25

1cupCorn(fresh or frozen, thawed)

£0.40

0.3cupCilantro(chopped)

£0.50

1tablespoonChili Powder

£0.15

1teaspoonGround Cumin

£0.10

0.5teaspoonGarlic Powder

£0.05

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.03

0.3cupLime Juice(freshly squeezed)

£0.30

0.3cupOlive Oil(extra virgin)

£0.40

1tablespoonHoney(or maple syrup for vegan)

£0.20

Total Cost

£5.99

£1.50 per serving

Instructions

1.
In a large bowl, combine the kidney beans, black beans, and cannellini beans.
2.
Add the diced red bell pepper, yellow bell pepper, red onion, corn, and cilantro to the bowl.
3.
In a small bowl, whisk together the chili powder, ground cumin, garlic powder, salt, and black pepper.
4.
Sprinkle the spice mixture over the bean and vegetable mixture and toss to coat evenly.
5.
In a separate small bowl, whisk together the lime juice, olive oil, and honey (or maple syrup).
6.
Pour the lime vinaigrette over the salad and toss gently to combine.
7.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (350g)

525 kcal / 2197 kJ

Carbs

65g

25% of RDA

Fat

23g

33% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

12 g

13% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier salad, add a pinch of cayenne pepper or a finely chopped jalapeño to the spice mixture.

Add avocado just before serving to prevent browning.

This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Serve with tortilla chips for scooping.

Cooking Equipment

Large Bowl

Small Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Three Bean Chili Salad with a Tangy Lime Vinaigrette

Ingredients

Instructions