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–+ servings
Southwest Chickpea Black Bean Salad

Refreshing Southwest Chickpea Black Bean Salad with Zesty Flair

This Southwest Chickpea Black Bean Salad is a vibrant vegan and gluten-free delight, perfect for any meal or gathering.
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Southwestern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Chickpeas rinsed and drained
  • 1 can Black Beans rinsed and drained
  • 1 cup Fire Roasted Corn or substitute with fresh or canned corn
  • 1 cup Cherry Tomatoes halved
  • 1/4 cup Red Onion finely chopped
  • 1/4 cup Cilantro chopped
  • 1 medium Avocado diced
  • 1 small Jalapeño finely chopped, omit if preferred milder
For the Dressing
  • 1/4 cup Lime Juice freshly squeezed
  • 1 tablespoon Olive Oil
  • 1 clove Garlic minced
  • 1 tablespoon Maple Syrup or any liquid sweetener

Equipment

  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Rinse and drain canned chickpeas and black beans. In a mixing bowl, combine chickpeas, black beans, corn, tomatoes, onion, and cilantro.
  2. In a separate bowl, whisk together lime juice, olive oil, garlic, and maple syrup until emulsified.
  3. Pour the vinaigrette over the bean and vegetable mixture. Toss gently to combine.
  4. Add diced avocado just before serving to prevent browning.
  5. Let the salad rest for at least 30 minutes for flavors to meld.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Store salad in an airtight container in the fridge for up to 4 days, and keep avocado separate until serving.

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