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Southwest Chickpea Black Bean Salad

A vibrant and nutritious salad featuring chickpeas, black beans, corn, bell peppers, and a zesty lime dressing, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 235
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 cup corn, canned or frozen
  • 1 large red bell pepper, diced
  • 1/2 large red onion, diced
  • 1 large avocado, diced
  • 1/4 cup cilantro, chopped
  • 1 large lime, juiced
  • 1 teaspoon cumin
  • to taste salt and pepper

Method
 

Preparation
  1. Start by rinsing and draining the canned chickpeas and black beans.
  2. Dice the red bell pepper, red onion, and avocado. Chop the cilantro finely.
Mixing
  1. In a large mixing bowl, combine the chickpeas, black beans, corn, bell pepper, onion, and cilantro.
  2. In a small bowl, mix the lime juice, cumin, salt, and pepper. Pour this mixture over the salad and toss well.
Finishing Touches
  1. Gently fold in the diced avocado.
  2. Serve immediately or allow to chill in the refrigerator for 30 minutes.

Notes

This salad can be stored in the refrigerator for up to 3 days. To keep avocado fresh, add just before serving and sprinkle with lime juice.