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–+ servings
Southwest Chickpea Black Bean Salad

Delicious Southwest Chickpea Black Bean Salad in 15 Minutes

This Southwest Chickpea Black Bean Salad is a vibrant, nutritious powerhouse packed with plant-based protein and fiber, ready in just 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southwestern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Chickpeas drained and rinsed
  • 1 can Black Beans drained and rinsed
  • 1 cup Fire Roasted Corn
  • 1 cup Cherry Tomatoes halved
  • 1 medium Red Onion finely chopped
  • 0.5 cup Cilantro chopped
  • 1 medium Avocado diced
  • 1 medium Jalapeño optional, for spice
For the Vinaigrette
  • 2 medium Lime Juice preferably fresh
  • 0.33 cup Olive Oil
  • 2 cloves Garlic minced
  • 2 tablespoons Maple Syrup or agave syrup
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt

Equipment

  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the chickpeas, black beans, corn, cherry tomatoes, red onion, and cilantro. Stir until well mixed.
  2. In a separate bowl, whisk together lime juice, olive oil, garlic, maple syrup, cumin, chili powder, and salt until emulsified.
  3. Pour the vinaigrette over the salad mixture and gently fold until everything is coated.
  4. Slice the avocado right before serving and fold it into the salad.
  5. Serve immediately or refrigerate for up to four days.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

For best results, rinse canned beans before use and add avocado just before serving to maintain freshness.

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