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Southwest Chickpea Black Bean Salad

A delicious and colorful salad packed with protein from chickpeas and black beans, ideal for meal prep and serving as a main dish or side.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Healthy, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 can chickpeas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup corn (frozen, canned, or fresh)
  • 1 bell pepper, diced
  • 1 tomato, diced
  • 1/4 red onion, diced
  • 1 avocado, diced
  • 1/4 cup cilantro, chopped
Dressing
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the chickpeas, black beans, corn, bell pepper, tomato, red onion, avocado, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or store in the refrigerator for meal prep.

Notes

This salad can be served on its own, as a side dish with grilled meats, or as a filling in wraps. Store any leftovers in an airtight container in the refrigerator for about 3-4 days.