Description
A vibrant and quick salad featuring chickpeas, black beans, and fresh vegetables, perfect for gatherings and light lunches.
Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn, fresh or canned
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 tablespoons olive oil
Instructions
- Rinse and drain the chickpeas and black beans.
- Dice the bell peppers, red onion, and halve the cherry tomatoes.
- In a large bowl, toss the rinsed beans, chopped vegetables, and corn with cilantro.
- Squeeze lime juice and drizzle with olive oil; add cumin and chili powder to taste.
- Mix well until combined, and adjust seasoning as needed.
- Let it sit for about five minutes before serving, or enjoy it immediately.
Notes
This salad is versatile and can be easily adapted with different beans or herbs. Serve with tortilla chips or enjoy as a filling for wraps.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, chickpeas, black beans, quick meal, vegan recipe, healthy lunch