Black Bean and Chickpea Salad

Southwestern Chickpea Salad - chickpeas and black beans with corn and avocado in a Southwestern style dressing. A great healthy and fresh summer side dish.

4.75 from 4 votes

This Black Bean and Chickpea Salad is a protein-packed Southwestern side dish loaded with corn, avocado, and a spicy citrus dressing. Ready in just 15 minutes!

Prep Time15

Total Time15

Course: Side Dish Recipes

Cuisine: American

Keyword: chickpea salad

Servings:

Author: Erin Sellin

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