Best 8 Chili Spiced Bean Salad Recipes
Indulge in a culinary adventure with our tantalizing chili-spiced bean salad, a vibrant fusion of flavors and textures that will awaken your taste buds. This delectable dish combines the wholesome goodness of beans, the zesty kick of chili spices, and a refreshing blend of vegetables, creating a symphony of flavors that is both satisfying and nutritious. With three enticing variations—a classic chili-spiced bean salad, a tangy lemon-tahini dressing, and a creamy avocado dressing—this recipe offers a versatile culinary experience that caters to diverse palates. Whether you seek a classic rendition, a citrusy twist, or a creamy indulgence, these variations promise to tantalize your senses and leave you craving more.
Let's cook with our recipes!
SPICY THREE-BEAN CHILI
"Even my meat-loving family devours this hearty meatless chili," says Melissa Mendez of Gilbert, Minnesota. "Since it's more fun to eat with your hands, we scoop it up with chips! It's fast, simple to make and freezes well."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven coated with cooking spray, saute the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. , Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions.
Nutrition Facts : Calories 201 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges
CHILI-SPICED BEAN SALAD
Make and share this Chili-spiced Bean Salad recipe from Food.com.
Provided by Vino Girl
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine all salad ingredients together except for the lettuce.
- Make dressing by combining all the ingredients in a small bowl, and stirring well.
- Pour dressing over salad, and mix lightly.
- Cover and refrigerate for 4 hours or overnight.
- Stir lightly before serving on lettuce leaves.
Nutrition Facts : Calories 456.2, Fat 22.3, SaturatedFat 3.1, Sodium 832.9, Carbohydrate 53.5, Fiber 13.7, Sugar 2.6, Protein 14.8
CHILI-CUMIN BEAN SALAD
"A gal at work shared this interesting bean salad with me a few years ago," notes Michelle Smith of Running Springs, California. "It has lots texture and gets a little kick from the chili powder and cumin without being too hot. It's a nice favorite at our family gatherings. For a hearty change of pace, serve it in a tortilla with slices of grilled chicken breast."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 413mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
BEAN & PEPPER CHILLI
Use your choice of storecupboard pulses in this healthy vegetarian one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
- Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.
Nutrition Facts : Calories 246 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
SPICY CHILI WITH BEANS
I found this in a crock pot cookbook. The original recipe doesn't call for corn, but I added it anyway. If you don't like it so spicy, don't add so much chili powder and/or pepper. We never use the salt; I used it the first time and we couldn't taste it anyway.
Provided by mizzlizzita
Categories Meat
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook hamburger.
- Add the rest of the ingredients.
- If you like it more saucy, add a can-or-two-full of water.
- Simmer on stove until hot/boiling.
- Serve.
- You can also cook this in a crock pot on low for up to 10 hours.
FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
BAKED BEAN CHILI
Who says a good chili has to simmer all day? This zippy chili- with a touch of sweetness from the baked beans- can be made on the spur of the moment. It's an excellent standby when unexpected guests drop in. Served with bread and a salad, it's a hearty dinner everyone raves about.
Provided by Taste of Home
Time 30m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. If desired, serve with sour cream, cheese and jalapenos.
Nutrition Facts : Calories 189 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 721mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 6g fiber), Protein 13g protein.
Tips:
- Use a variety of beans. This will give your salad a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
- Rinse and sort the beans before cooking. This will remove any dirt or debris and help to ensure that the beans cook evenly.
- Cook the beans until they are tender, but not mushy. The cooking time will vary depending on the type of bean you are using, so be sure to follow the package directions.
- Let the beans cool completely before adding them to the salad. This will help to prevent the salad from becoming watery.
- Use a flavorful dressing. A simple vinaigrette or a creamy dressing made with Greek yogurt or avocado are both good options.
- Add some fresh herbs or vegetables to the salad. This will brighten up the flavor and add some extra nutrients.
Conclusion:
Chili-spiced bean salad is a delicious and healthy dish that is perfect for a summer cookout or potluck. It is also a great way to use up leftover beans. With its bold flavors and variety of textures, this salad is sure to be a hit with everyone who tries it.
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