Vegetarian Bean Chili Salad

A fresh, no-cook salad that brings together tomatoes, beans, peppers, and chili-inspired spices, marinated to develop sweetness and umami. It's a vibrant, protein-packed meal or side, perfect enjoyed with creamy toppings and crunchy chips or tortillas.

Total time: 20 min • Active: 20 min • Inactive: 0 min

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Ingredients

454 g tomato
0.5 ea red onion
1 ea garlic
1 tbsp white wine vinegar
1.5 tsp salt
425 g pinto beans, canned
425 g black beans, canned
1 ea bell pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp dried oregano
0.75 ea jalapeño
0.5 cup cilantro
0.25 cup extra-virgin olive oil
0.5 tsp black pepper
1 ea lime
1 ea avocado oil
0.5 cup sour cream
0.5 cup cheese
4 ea tortillas
100 g corn chips

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Vegetarian Bean Chili Salad

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Combine chopped tomatoes, finely diced red onion, finely chopped garlic, wine vinegar, and 1 teaspoon salt in a large bowl. Toss well and let marinate for 5 to 10 minutes.

Add rinsed canned pinto beans and black beans, chopped bell pepper, ground cumin, ground coriander, smoked paprika, dried oregano, chopped jalapeño, cilantro leaves, and olive oil to the marinated tomato mixture. Toss to combine, then season to taste with salt, pepper, and additional olive oil if desired.

Divide the vegetarian bean chili salad among four serving bowls. Serve with lime wedges on the side. Top with avocado, sour cream, cheese, and serve with tortillas or corn chips, as desired.

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Adapted from cooking.nytimes.com