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Jam-packed with flavor and protein, Black Bean and Chickpea Salad is a healthy, no-cook side dish that’s perfect for barbecues, potlucks, and easy meal prep. Chickpeas and black beans combine with sweet corn and creamy avocado in a spicy Southwestern citrus dressing for a salad that comes together in just 15 minutes.
I’ve always been drawn to Southwestern and Mexican flavors, they’re pretty much my go-to any night of the week. So when I wanted to put my own spin on one of my husband’s favorite Mediterranean salads, Balela, this bean salad is what I came up with.
I added avocado, corn, cilantro, and a punchy cumin-lime dressing to give it that same craveable, backyard-gathering feel you’ll find in my Mexican Coleslaw and Cucumber Tomato Salad, both great picks to round out the spread if you’re serving this at a cookout.
Erin’s Notes
- It’s speedy. You can assemble this filling salad in only 15 minutes.
- It’s a versatile side dish. Serve this salad with fish, shrimp, or chicken for a protein and flavor-packed meal.
- It’s vegan and vegetarian-friendly, nut-free, and gluten-free, so you can accommodate everyone at your next dinner or gathering.
- A simple ingredient list means you may already have everything you need on hand to make this recipe right now.
- You’ll love the perfect balance of textures and flavors from the creamy avocado and beans, sweet corn, and the tangy and spicy dressing.
Ingredients You’ll Need
- Chickpeas – Chickpeas pack this salad with healthy protein.
- Black Beans – Black beans add extra protein and offer a color contrast to the chickpeas.
- Corn Kernels – Adds a pop of texture and sweetness.
- Avocados – These add a delicious creamy texture and green color.
- Cilantro – This herb adds a fresh, citrusy flavor to the salad. If you don’t like cilantro, feel free to use parsley instead.
- Green Onion – just a little adds great flavor
- Olive Oil – Olive oil creates the base for the dressing, and helps to coat everything evenly.
- Lime Juice – Fresh lime juice brings a refreshing flavor you’ll love and also keeps the avocado from turning brown.
- Cumin – This earthy spice adds a ton of savory flavor, so don’t skip it!
- Chili Powder – Adds spice and savory goodness.
- Cayenne Pepper – Adds a bit of kick. Feel free to omit this if you’re sensitive to heat.
- Salt
- Black Pepper
Black Bean and Chickpea Salad
Ingredients
- 15 oz black beans, drained and rinsed
- 15 oz chickpeas, drained and rinsed
- 15 oz corn kernels, drained and rinsed
- 2 whole avocados, diced
- 1/4 cup cilantro, finely chopped
- 2 green onions sliced
Dressing
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 teaspoons ground cumin
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl mix together black beans, chickpeas, corn, avocado, cilantro and green onion until evenly combined.15 oz black beans, 15 oz chickpeas, 15 oz corn kernels, 2 whole avocados, 1/4 cup cilantro, 2 green onions sliced
- In a separate bowl whisk together olive oil, lime juice, cumin, chili powder, cayenne, salt and pepper until very well blended.1/4 cup olive oil, 1/4 cup fresh lime juice, 2 teaspoons ground cumin, 1 1/2 teaspoon chili powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour dressing over bean mixture and toss to coat.
- Store in fridge until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Black Bean and Chickpea Salad
- Mix the beans and veggies together. Combine the black beans, chickpeas, corn, avocado, and cilantro in a large bowl. Mix well.
- Mix the dressing. In another bowl, whisk the remaining ingredients together for the dressing.
- Toss and serve. Add the dressing to the bean mixture and toss until everything is coated. Store the salad covered in the fridge until it’s ready to serve.
Recipe Tips & Variations
- Drain the beans and corn well. Ensure the beans, chickpeas, and corn kernels are rinsed and drained thoroughly before adding them to the salad. Excess liquid could make the salad mushy.
- Add the avocados just before serving. Dice the avocados just before adding them to the salad to prevent them from turning brown. If you must prepare them in advance, toss them with lime juice to keep them fresh.
- Let it marinate for great flavor. Let the finished salad sit in the fridge for at least an hour before serving to allow the flavors to marry.
- Add some crunch. To give the salad a bit of crunch, try adding roasted pumpkin seeds, Inka corn, or crushed tortilla chips just before serving.
- Make it a meat-free meal. For a hearty vegetarian meal, serve the salad with your favorite cooked grains.
Yes, this recipe is delicious with fresh corn. Shuck it thoroughly to remove the stringy bits before cutting it off the cob. I always keep bags of corn in my freezer, so you can pull out what you need, and just let it thaw before using.
This salad will last 3-5 days in the refrigerator when stored in an airtight container.
Absolutely! This salad would be tasty with other veggies such as tomatoes, bell peppers, cucumber, or small-diced jicama. However, you may need to adjust the flavors in the dressing after adding different ingredients
Serving Suggestions
- Pan-Seared Salmon – Crisp on the outside and buttery tender on the inside, this easy salmon recipe pairs perfectly with chickpea salad.
- Cilantro Lime Shrimp – Zingy and refreshing cilantro and lime brighten up this shrimp dish, and it’s great with the Southwestern flavors in this salad.
- Easy Fish Tacos – Make dinner easy by serving this chickpea salad with fish tacos. You can even put it in the tacos and skip the Mexican coleslaw.
- Baja Shrimp Tacos – Enjoy these easy shrimp tacos with a creamy chipotle-lime sauce and a side of Southwestern chickpea salad.
Storage
Store leftover salad in an airtight container in the refrigerator for 3-5 days. If you’re making this ahead of time, leave the avocado out and stir it in just before serving so it stays fresh and green. This salad doesn’t freeze well, the beans and vegetables turn mushy once thawed.
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