Chili Salad
Bright, bold, and bursting with flavor, this Chili Salad is a true celebration of fresh and zesty ingredients. Packed with crisp romaine lettuce, hearty black beans, sweet cherry tomatoes, and juicy corn, this vibrant dish is elevated with a fiery kick from jalapeño peppers and a smoky chili-lime dressing. A sprinkle of fresh cilantro and creamy avocado cubes bring a refreshing balance to the heat, while red onions and red bell peppers add crunch and texture. Ready in just 20 minutes with no cooking required, this easy chili salad is a perfect weeknight meal or an impressive side dish for gatherings. Try this healthy, gluten-free, and flavor-packed salad for a delightful twist on your usual salad routine! Keywords: chili salad recipe, spicy salad, healthy salad, no-cook recipe, gluten-free salad.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Canned black beans
- 1 cup Cherry tomatoes
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 large Red bell pepper
- 0.5 medium Red onion
- 1 small Jalapeño pepper
- 1 large Avocado
- 0.5 cup Cilantro leaves
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 1 teaspoon Ground chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
Rinse and drain the black beans thoroughly. Add them to the salad bowl.
Slice the cherry tomatoes in half and add them to the bowl.
If using canned or frozen corn, rinse and drain before adding. Add the corn to the bowl.
Dice the red bell pepper into small cubes and add it to the salad mixture.
Finely dice half of the red onion and add it for some crunch and flavor.
Carefully slice the jalapeño pepper in half, remove the seeds and membrane for a milder taste, and dice it finely. Add this to the salad for heat.
Cut the avocado into cubes and gently add it to the salad, being careful not to mash it.
Chop the cilantro leaves finely and sprinkle them over the salad.
In a small bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
Serve immediately or chill in the refrigerator for up to 30 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 39.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5084 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
