Southwestern 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.
Servings: 6
Ingredients
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can chickpeas, rinsed and drained
- 1 15 oz can corn kernels, rinsed and drained
- 2 whole avocados diced
- 1/4 cup cilantro finely chopped
- 2 green onions sliced
- 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.
- In a separate bowl whisk together olive oil, lime juice, cumin, chili powder, cayenne, salt and pepper until very well blended.
- Pour dressing over bean mixture and toss to coat.
- Store in fridge until ready to serve.
Nutrition
Serving: 1g | Calories: 262kcal | Carbohydrates: 23g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 203mg | Fiber: 8g | Sugar: 3g
