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Southwest Chickpea Black Bean Salad

A hearty, no-cook salad loaded with black beans, chickpeas, corn, tomatoes, and avocado, all tossed in a zesty chili lime vinaigrette. Ready in 15 minutes and even better the next day.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Lunch, Side Dish
Cuisine: Mexican
Calories: 240
Ingredients Method Notes

Ingredients
  

Salad
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces chickpeas, drained and rinsed
  • 1 cup corn charred if possible
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1/2 small red onion diced
  • 1/2 cup chopped cilantro
  • 1 jalapeño diced, optional
Chili Lime Vinaigrette
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Dice the tomatoes, avocado, red onion, and jalapeño, and chop the cilantro.
  2. If charring the corn, cook in a dry skillet over medium-high heat for 3 to 4 minutes.
  3. Whisk together the olive oil, lime juice, chili powder, cumin, garlic, salt, and pepper.
  4. In a large bowl, combine the beans, chickpeas, corn, tomatoes, onion, cilantro, and jalapeño.
  5. Pour the dressing over the salad and toss well.
  6. Gently fold in the avocado last.
  7. Taste and adjust seasoning, then serve immediately or chill before serving.

Notes

  • Rinse canned beans thoroughly to remove excess sodium and a metallic taste.
  • Add the avocado last and toss gently to keep it in distinct pieces.
  • Taste the dressing before combining it with the salad.
  • This salad does not freeze well, best eaten within 4 days.
  • Hold off on adding avocado if prepping more than a few hours ahead.