Adapted by Hetty Liu McKinnon from NYT Cooking, this dish packs a punch. I ate my first serving with cassava chips but I plan to air fry potato rounds for my second serving. This makes two servings. While you can use an assortment of beans including kidney or pinto, I went with black beans - one of my personal favourites.
No-Cook Chilli Bean Salad
Ingredients
1/2-1 cup cooked black beans (see post dated 28 January 2026) (or 400 grams organic canned black beans)
5 small organic Roma tomatoes
1/2 medium red pepper, stem and seeds removed
1/2 red onion, peeled and ends trimmed
Handful of fresh cilantro, washed, dried and spun
2 tbs lime juice
1-2 cloves garlic, pounded
1-2 red peppers, stem removed and pounded
salt and ground pepper to taste
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp sweet smoked paprika
1/4 tsp oregano
2 potatoes, washed and scrubbed
For Serving
avocado, vegan queso,vegan cojita, vegan sour cream, iceberg or cos lettuce
Method
If you are serving with air fried potato rounds, preheat your air frier to 200c while you scrub your potatoes and remove any unsavoury bits. Slice the potatoes and air fry for about 14 minutes or thereabouts.
While the potatoes cook, peel the garlic. Trim the stem from the chilies. place both in a mort and pestle with a pinch of salt and pound in to a paste. Add to a bowl along with the lime juice, salt and ground pepper.
Chop the tomtoes, onion and add to the sauce. Set aside.
Chop the red pepper and fresh cilantro. Add both to the tomatoes along with all the spices. Leave up to several hours to allow the vegetables and beans to marinate or serve right away. Enjoy with air fried potato rounds, chips or tortillas. Top with your desired toppings.
