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Southwest Chickpea Black Bean Salad

Tasty Southwest Chickpea Black Bean Salad in 15 Minutes

This Southwest Chickpea Black Bean Salad is a quick, delicious meal packed with protein and vibrant flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Southwestern
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Chickpeas drained and rinsed
  • 1 can Black Beans drained and rinsed
  • 1 cup Corn frozen fire-roasted or fresh/canned
  • 1 cup Cherry Tomatoes halved
  • 0.5 cup Red Onion finely chopped
  • 1 bunch Cilantro chopped
  • 1 whole Avocado diced
  • 1 pepper Jalapeño diced
For the Vinaigrette
  • 1 whole Lime Juice and Zest from one lime
  • 0.25 cup Extra Virgin Olive Oil
  • 1 clove Garlic minced
  • 1 tbsp Maple Syrup
  • to taste Salt and Pepper

Equipment

  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the drained chickpeas, black beans, corn, cherry tomatoes, red onion, and cilantro. Mix gently.
  2. In a medium bowl, whisk together lime juice and zest, olive oil, minced garlic, maple syrup, and salt and pepper until combined.
  3. Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients.
  4. Dine the avocado just before serving by folding it into the salad gently.
  5. Serve immediately or store in an airtight container for up to 4 days, keeping avocado separate until serving.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 35gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 250mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Rinse canned beans to reduce sodium and enhance taste. For storage, always add avocado just before serving to maintain freshness.

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