Description
A colorful and flavorful salad packed with chickpeas, black beans, and fresh veggies, perfect for a quick meal or a gathering.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or canned)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Start with the red onion and bell pepper. Chop them to your preferred size for a delightful crunch.
- Drain and Rinse: Open the cans of chickpeas and black beans—drain and rinse them to improve flavor.
- Corn Time: If using fresh corn, cut kernels off the cob. If using canned corn, drain it and rinse.
- Mix the Base: In a large mixing bowl, combine chickpeas, black beans, corn, diced bell pepper, and onion. Stir gently.
- Avocado Innovation: Add diced avocado last so it remains intact. Squeeze lime juice over it if prepping in advance.
- Herb and Lime Explosion: Toss in cilantro and lime juice to balance the flavors.
- Dress it Up: Drizzle olive oil, sprinkle chili powder, salt, and pepper. Toss to combine.
- Taste Test: Adjust spices and flavors to your liking.
- Chill and Serve: Refrigerate for about 30 minutes to let flavors mingle or serve immediately.
Notes
This salad is flexible; feel free to add ingredients like diced jalapeños, quinoa, or avocado skins for presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, chickpea, black bean, vegan, healthy, quick meal, southwest flavors