Spicy Lime & Mixed Bean Salad Recipe
Introduction
This Spicy Lime & Mixed Bean Salad is a vibrant, refreshing dish packed with zesty lime, a hint of heat, and a satisfying crunch from tortilla chips. It’s perfect as a light lunch or a colorful side that brings bold flavors to any table.
Ingredients
- 2 limes
- 1 tbsp olive oil
- ¼ tsp tajin or chilli powder
- 400g can mixed beans, drained
- 5 cherry tomatoes, finely chopped
- ½ 198g can sweetcorn (or around 75g defrosted frozen sweetcorn)
- ½ small red onion or a shallot, finely diced
- ¼ cucumber, finely diced
- Small handful of parsley, finely chopped
- 8 mint leaves, finely chopped
- Handful of corn tortilla chips
- 2 heaped tbsp sliced jalapeños
Instructions
- Step 1: Zest one lime into a small bowl. Peel both limes, removing all the pith, then segment them and add the segments to a large bowl. Squeeze all the juice from the lime peel and core into the small bowl with the zest.
- Step 2: Mix the olive oil and tajin or chilli powder into the lime juice and zest mixture. Set this dressing aside.
- Step 3: Add the mixed beans, cherry tomatoes, sweetcorn, red onion, cucumber, parsley, and mint to the large bowl with the lime segments. Gently toss everything together and season to taste.
- Step 4: If transporting, layer the salad in one or two containers: start with the dressing, then the bean mixture, followed by broken tortilla chips, and jalapeños on top. Shake well just before serving or transfer to bowls and mix.
- Step 5: If serving immediately, toss the bean mixture with the dressing, then scatter the tortilla chips and jalapeños over the top to keep them crunchy.
Tips & Variations
- Use fresh jalapeños if you prefer less heat or substitute with mild peppers for a milder salad.
- Swap parsley and mint with cilantro for a different herbaceous twist.
- Add diced avocado for creaminess and extra richness.
- Serve with grilled chicken or fish to make it a more substantial meal.
Storage
Store the salad components separately if possible—keep the dressing and bean mixture refrigerated for up to two days. Add tortilla chips and jalapeños just before serving to maintain their crunch. If mixed together and stored, the salad is best eaten within a day. Reheat is not recommended; enjoy chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh beans instead of canned mixed beans?
Yes, you can cook and drain fresh beans before using, but canned beans are convenient and already cooked for quick preparation.
What can I substitute for tajin if I don’t have any?
You can use chilli powder or a pinch of smoked paprika combined with a little salt and lime zest to mimic tajin’s tangy and spicy flavor.
Print
Spicy Lime & Mixed Bean Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Spicy Lime & Mixed Bean Salad combines zesty lime segments, a variety of beans, fresh vegetables, and a spicy dressing for a refreshing and flavorful dish. Perfect as a light lunch or a side, it features a tangy dressing with tajin or chili powder, crisp tortilla chips for crunch, and a fresh herbal note from mint and parsley.
Ingredients
Dressing & Citrus
- 2 limes
- 1 tbsp olive oil
- ¼ tsp tajin or chili powder
Salad
- 400g can mixed beans, drained
- 5 cherry tomatoes, finely chopped
- ½ 198g can sweetcorn, drained or 75g defrosted frozen sweetcorn
- ½ small red onion or shallot, finely diced
- ¼ cucumber, finely diced
- Small handful of parsley, finely chopped
- 8 mint leaves, finely chopped
Toppings
- Handful of corn tortilla chips
- 2 heaped tbsp sliced jalapeños
Instructions
- Prepare the Lime Dressing: Zest one lime into a small bowl, then carefully remove the peel and pith from both limes. Segment the limes and place the segments into a large bowl. Squeeze the juice from the lime peel and core into the small bowl with the zest. Add the olive oil and tajin or chili powder to the lime juice mixture and stir well to combine. Set this dressing aside.
- Combine the Salad Ingredients: In the large bowl with the lime segments, add the drained mixed beans, finely chopped cherry tomatoes, sweetcorn, diced red onion or shallot, diced cucumber, chopped parsley, and chopped mint. Mix all the ingredients gently until well combined. Season the mixture to taste with salt and pepper if desired.
- Assemble the Salad for Transport or Serving: If you plan to transport the salad, layer the ingredients in one or two containers. Begin by pouring the prepared dressing into the container, followed by the bean and vegetable mixture. Next, add the tortilla chips, breaking them up if necessary, and finally scatter the sliced jalapeños on top. Shake the container gently just before serving to mix.
- Serve Immediately: If serving straight away, toss the bean mixture directly in the dressing to coat it evenly, then scatter the tortilla chips and jalapeños on top for added crunch and spice.
Notes
- The tajin chili powder can be substituted with regular chili powder or smoked paprika to adjust the spice level and flavor profile.
- For a milder version, reduce or omit the jalapeños.
- Use fresh lime for the best citrus flavor; bottled lime juice will dilute the freshness.
- To keep the tortilla chips crunchy during transport, layer them on top and add just before serving.
- This salad is best enjoyed fresh but can be refrigerated up to 1 day if layered properly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
Keywords: spicy lime salad, mixed bean salad, healthy salad, vegetarian salad, quick salad, no-cook salad, summer salad, Mexican salad
